Beef In Adobo Recipe
Corn tortillas (gluten-free), slow-cooked beef, guajillo sauce, and rice.
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Ingredients
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Beef
Guajillo Sauce
Tortillas and Rice
Method
Beef Preparation
- 1
Sear the Beef
In a large skillet, heat the olive oil over medium-high heat. Season the beef with salt and black pepper. Sear the beef on all sides until browned, about 5-7 minutes. Transfer to a slow cooker.
- 2
Add Aromatics
In the same skillet, add chopped onion and minced garlic. Sauté until onions are translucent, about 3-4 minutes. Add to the slow cooker.
- 3
Add Liquid
Add bay leaves to the slow cooker. Pour in the chicken broth, ensuring the beef is covered. Cook on low for 6-8 hours until tender.
Guajillo Sauce Preparation
- 4
Prepare Chiles
Remove stems and seeds from the guajillo chiles. Toast them in a dry skillet over medium heat until fragrant, about 2-3 minutes.
- 5
Blend Sauce
In a blender, combine toasted chiles, chopped tomato, cumin, oregano, and salt. Add 1 cup of chicken broth and blend until smooth.
- 6
Combine with Beef
Once the beef is cooked, shred it with two forks and mix in the guajillo sauce. Let it warm together for about 15 minutes on low heat.
Rice and Tortillas Preparation
Serve
- 9
Assemble the Dish
Serve the shredded beef in guajillo sauce with warm corn tortillas and a side of rice.
