Mexico's Hearty Embrace: Slow-Cooked Garlic & Chile Beef Shank (Chamberete en Adobo)
Details
This dish is a true taste of rustic Mexican home cooking, a soul-warming stew perfect for family gatherings. At its heart is the humble beef shank, slow-cooked until meltingly tender in a vibrant adobo sauce. The sauce, a blend of smoky dried chiles, a generous amount of garlic, and fragrant herbs, creates a complex flavor that's deeply savory with a gentle warmth. This is the kind of garlic-infused comfort food that makes any meal a celebration.
Ingredients
For serving: warm corn tortillas, cooked white rice, sliced onion, cilantro, and lime wedges
Instructions
Cook the Beef
Place the beef shanks in a large pot or Dutch oven with the chopped onion, 2 cloves of garlic, one bay leaf, and a pinch of salt. Cover with about 6 cups of water. Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 2 to 2.5 hours, or until the meat is very tender and starting to fall from the bone. Skim any foam from the surface during the first few minutes of cooking. Once cooked, remove the meat from the broth and set aside. Strain the broth and reserve it.
Prepare the Adobo Sauce
While the beef is cooking, toast the guajillo and ancho/pasilla chiles on a dry skillet (comal) over medium heat for 30-60 seconds per side until fragrant. Be careful not to burn them, as this will make the sauce bitter. Place the toasted chiles in a bowl and cover them with 2 cups of hot water from the reserved beef broth. Let them soak for about 20 minutes until they are soft and pliable.
Blend the Sauce
Transfer the soaked chiles to a blender. Add the remaining 4 cloves of garlic, the Mexican oregano, marjoram, and about 1 cup of the chile-soaking liquid or reserved beef broth. Blend until completely smooth.
Fry the Sauce
Heat the oil or lard in a clean pot or Dutch oven over medium-high heat. Strain the blended chile sauce through a fine-mesh sieve directly into the hot pot. This step is crucial for a smooth, refined sauce. Be prepared for some splattering.
Combine and Simmer
Cook the sauce, stirring constantly, for about 5-7 minutes until it darkens in color and thickens slightly. Add the cooked beef shanks to the sauce, along with 2-3 cups of the reserved beef broth, the remaining bay leaf, and the optional avocado leaves. Season with salt and pepper to taste.
Final Simmer
Bring the stew to a gentle simmer. Cover the pot and let it cook for at least 20-30 minutes, allowing the meat to absorb the rich flavors of the adobo sauce. The sauce should be thick enough to coat the meat beautifully.
Serve
Serve the Chamberete en Adobo hot in bowls, making sure to ladle plenty of the delicious sauce over the meat. Accompany with warm corn tortillas, white rice, and a garnish of fresh, finely chopped onion and cilantro with lime wedges on the side.
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