Beef Chuck Roast in Ranchera Sauce

Beef Chuck Roast in Ranchera Sauce
Homemade, juicy, and full of flavor.

Ingredients

For the meat:
1 kg beef chuck roast or thin beef short ribs
Salt to taste
Ground black pepper to taste
Juice of 1 lemon

For the ranchera sauce:

3 red tomatoes
4 tomatillos
2 jalapeño peppers
1/2 white onion
4 cloves of garlic
2 to 4 dried árbol chiles, optional
1 small bunch of fresh cilantro
1 pinch of oregano
1 pinch of thyme
Salt to taste
1 cup of water

To tenderize the meat:
2 cups of hot water

Preparation:
1. Season the meat
Cut the beef chuck roast into medium-sized pieces. If possible, cut the bones into small pieces; otherwise, you can remove them.

Place the meat in a bowl and season with salt, black pepper, and lemon juice. Mix well and let it marinate for 15 minutes.

1. Char the ingredients
Heat the same metal skillet and add the tomatoes, tomatillos, jalapeños, and onion.
Cook over medium heat, turning occasionally, until soft and slightly charred. Roast the árbol chiles for a few seconds, being careful not to burn them as they will become bitter.

1. Prepare the ranchera sauce
Place the tomatoes, tomatillos, jalapeños, onion, and árbol chiles in a blender.
Add the garlic, cilantro, oregano, thyme, salt, and one cup of water. Blend in short pulses to maintain a chunky, chunky, and rustic texture. Set aside.

1. Brown the beef chuck
Heat the skillet over high heat and add the seasoned meat. There’s no need to add much oil, as the meat will release its own fat.
Cook for about 15 minutes, turning the pieces, until they are well browned on all sides.

1. Tenderize the meat
Add two cups of hot water. Cover the pan and cook over medium heat for about 30 minutes, or until the meat is tender.
Check occasionally. If the water evaporates and the meat is still tough, add a little more hot water.

1. Stir in the sauce
When the meat is tender and very little liquid remains, pour in the ranchera sauce. Mix to coat all the pieces well and adjust the salt.

Cook over low heat for 10 minutes, until the sauce simmers gently, thickens slightly, and infuses the meat.

To serve
Serve the beef chuck roasts piping hot and accompany them with refried beans, red rice, warmed tortillas, lime wedges, and chopped onion. Tip: Let the meat rest in the sauce for 5 minutes before serving. It will be even juicier and more flavorful.