Cat F.QA Engineer
Cat has been with Toast for 1.5 years. What does she love the most about cooking? “The ability to be creative with what I am making, and oddly enough, knife work - it's the best for decompressing!”
The first time I made this I got a follow up text from a friend asking for every ingredient so they could go get them and have me make it again. Makes a large batch and freezes well, although it never lasts long enough for that.
Yield: 10-15 servings
Prep Time: 2 hours
Cook Time: 3 hours
Total Time: 5 hours
Marinade process (pt 1)
5 lbs beef, cut into bite size pieces (I use chuck roast, I have also made this many times with boneless skinless chicken thighs as well)1/4 cup veg oil
1 tablespoon Worcestershire sauce2 tablespoon cumin
1 tablespoon chili powder
1 tablespoon smoked paprika (optional)
2 teaspoon black pepper
1.5 limes juiced
2 teaspoon garlic powder
2 teaspoon onion powder
Whisk all above together and marinate protein in it for a few hours (1 hour minimum).
The Main Event (pt. 2)
Ingredients2 to 3 medium onions sliced thinly2 jalapeños diced1 tablespoon garlic powder1 tablespoon cumin
2 tablespoon chili powder
2 tablespoon smoked paprika2 tablespoon tomato paste2 cans( 28 ounce) of diced tomatoes2 chipotle in adobo, diced1 quart of chicken, beef, or veg stocksalt and pepper to taste
I typically serve this with pickled onion on a tortilla with thinly shredded cabbage that has been tossed in lime juice and cilantro.
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