Deshebrada Roja Con Papa Recipe

Searing the Meat

In a large pot, heat the olive oil over medium-high heat. Season the beef chuck roast with salt and black pepper. Once the oil is hot, sear the meat on all sides until browned, about 4-5 minutes per side. Remove the beef and set aside.

Sautéing the Vegetables

In the same pot, add the chopped onion, minced garlic, and diced bell pepper. Sauté for about 3-4 minutes until softened. Add the diced tomatoes and continue cooking for another 2 minutes.

Simmering

Return the seared beef to the pot. Add the cumin, chili powder, bay leaves, and beef broth. Bring to a boil, then reduce heat to low. Cover and let it simmer for about 2 hours, or until the meat is tender and easily shreds.

Adding Potatoes

Once the meat is tender, add the diced potatoes to the pot. Stir gently to combine. Cover and cook for an additional 20-30 minutes, or until the potatoes are cooked through.

Shredding the Meat

Remove the beef from the pot and shred it using two forks. Return the shredded beef to the pot and mix well with the sauce and potatoes. Adjust seasoning with salt and pepper to taste.

Serving

Serve the Deshebrada Roja con Papa hot, garnished with fresh cilantro if desired. Enjoy with warm tortillas or rice.