Get ready to embark on a mouthwatering culinary journey that will transport you straight to the heart of Mexican cuisine! These Braised Chile Colorado Beef Shanks are not just a meal; they're an experience that transforms ordinary dinner into an extraordinary feast. Imagine tender, fall-off-the-bone beef infused with a rich, deep chile sauce that will have your family and friends begging for seconds. This recipe is a perfect blend of traditional techniques and bold flavors that will elevate your home cooking to restaurant-quality deliciousness.
Prep Time: 15 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 pounds beef shanks
- 4 dried guajillo chiles
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon cumin
- Salt and pepper to taste
Instructions
- Toast the dried guajillo chiles in a dry skillet over medium heat for 30-45 seconds per side, being careful not to burn them. Remove from heat and place in a bowl of hot water to rehydrate for 15-20 minutes.
- While chiles are soaking, pat beef shanks dry with paper towels and season generously with salt, pepper, and cumin on all sides.
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a small amount of oil and sear the beef shanks until they develop a deep golden-brown crust on all sides, about 3-4 minutes per side.
- Remove beef shanks and set aside. In the same pot, sauté chopped onions until translucent, about 3-4 minutes. Add minced garlic and cook for an additional 30 seconds.
- Drain the rehydrated guajillo chiles, removing stems and seeds. Place chiles in a blender with 1 cup of beef broth and blend until smooth to create a rich chile sauce.
- Return beef shanks to the pot, pour the chile sauce and remaining beef broth over the meat. The liquid should nearly cover the shanks.
- Bring the liquid to a simmer, then reduce heat to low. Cover the pot and braise in a preheated 325°F (165°C) oven for 2-
- 5 hours, or until the meat is extremely tender and begins to fall off the bone.
- Remove from oven and let rest for 10-15 minutes. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve the braised beef shanks with the rich chile sauce, accompanied by warm tortillas, rice, or your preferred side dishes.
Tips
- Chile Selection: When toasting dried guajillo chiles, watch them carefully. They should become fragrant and slightly pliable, not burnt. A few seconds can make the difference between a rich sauce and a bitter one.
- Meat Preparation: Pat the beef shanks completely dry before seasoning. This ensures a perfect golden-brown sear that locks in flavor and creates a beautiful crust.
- Low and Slow is the Way to Go: Braising is all about patience. The low oven temperature and long cooking time break down tough connective tissues, resulting in melt-in-your-mouth meat.
- Sauce Consistency: If your chile sauce is too thick, don't hesitate to add a bit more beef broth. The sauce should be smooth and coat the meat beautifully.
- Make Ahead Friendly: This dish actually tastes even better the next day, so don't hesitate to prepare it in advance. The flavors will continue to develop and intensify overnight.
- Serving Suggestions: Accompany with warm corn tortillas, Mexican rice, or creamy refried beans to complete the authentic experience.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: 42g
Fat: g
Saturated Fat: 12g
Cholesterol: 120mg
