- 2 teaspoons New Mexicoor California Chile powder
- 1 teaspoon ground Cumin
- 1/4 teaspoon ground Cinnamon
- 1 teaspoon ground Coriander
- 2 tablespoons minced Garlic
- 1 teaspoon freshly Ground black pepper
- 2 Bay leaves
- freshly Ground black pepper
- 1 Boneless chuck steak1-inch-thick = 1/2 pounds
- 7 Bone chuck steaksor one round-bone steak
- 2 tablespoons Olive oil
- 2 cups thinly sliced Onion
- 1 cup of Tequila
- 1/2 cup fresh Orange juice
- 1/4 cup fresh Lime juice
- 14.5 ounce diced Tomatodrained
- 3 chopped Chipotle Chile peppers
- 1 cup Homemade beef stockor canned low-sodium chicken broth
- Fresh chopped CilantroFor The Garnish:
- slices Orange
- Finely chopped Red onion
This recipe is very much Mexican influenced with a distinctive tropical flavor thanks to the abundant use of fresh lime and orange juices as well as tequila.
The versatile seasonings used to prepare the rub also make the meat ideal for making a roast on the oven or even in the slow cooker. This Mexican inspire steak is perfect for serving with Mexican flavored rice or chopped in burritos and crispy tortillas.
by The steelyglint @ flickr
Preheat the oven to 325°F.
To make the rub, use a small bowl to mix all the ingredients.
Add any leftover rub on hand to the braising liquid.
Heat the oil in the oven over medium to high heat.
Sear the steaks (about 5 minutes per side) until all the sides get nice and brown.
Transfer the steaks to a platter.
Pour around 2 tablespoons of fat from the pot and add the sliced onions.
Cover the mix then let cook, for about 10 minutes, until the onions just begin to color and get soft.
Add in the garlic, stir lightly and cook for an additional 1 minute.
Stir after pouring in the tequila.
Bring to a boil for about 5 minutes, and then reduce the tequila by about ½.
Mix in the chipotle Chile peppers, orange juice, lime juice, stock (or chicken broth, tomatoes, bay leaves, along with leftover spice rub and bring to a boil.
Now, add the steaks and reduce the heat to a simmer.
Cover everything then transfer to the oven.
Braise the steaks for about 2 hours until the meat gets tender. Make sure to turn every 45 minutes.
Switch the pot to the stovetop then remove the steaks.
Remove the bay leaf and degrease the liquid.
Boil the leftover mix until syrupy for around 10 minutes.
Season it with salt, pepper, and lime juice as desired.
21. When done, slice the steaks thick, garnish then serve.