21 Flavorful Chuck Roast Recipes Mexican Inspired

Nothing beats the rich, comforting flavors of Mexican-inspired cuisine, especially when it’s centered around a tender chuck roast. Whether you’re craving slow-cooked barbacoa, zesty carne guisada, or something entirely new, these 21 recipes will transform your dinner routine. Get ready to spice up your meals and impress your family—let’s dive into these mouthwatering dishes!

Slow Cooker Mexican Chuck Roast with Chipotle

Nestled between the gentle hum of the slow cooker and the rich, smoky aroma that fills the kitchen, this Mexican chuck roast transforms an affordable cut into a deeply flavorful, fall-apart tender masterpiece. The chipotle peppers lend a subtle heat that builds with each bite, creating a dish that feels both comforting and sophisticated. It’s the kind of meal that simmers patiently while you go about your day, ready to welcome you home with its warmth and complexity.

Ingredients

• 3 lbs beef chuck roast (I always look for one with good marbling for maximum tenderness)
• 2 tbsp avocado oil (my preferred high-heat oil for searing)
• 1 large yellow onion, thinly sliced (sweet varieties work beautifully here)
• 4 garlic cloves, minced (freshly minced makes all the difference)
• 2 chipotle peppers in adobo sauce, minced plus 1 tbsp of the sauce
• 1 cup beef broth (I use low-sodium to better control the seasoning)
• 1 tbsp ground cumin
• 2 tsp dried oregano
• 1 tsp smoked paprika
• 1 ½ tsp kosher salt
• ½ tsp black pepper
• 2 bay leaves
• ¼ cup fresh lime juice (about 2 limes, freshly squeezed right before using)
• ¼ cup chopped fresh cilantro

Instructions

1. Pat the chuck roast completely dry with paper towels and season all sides evenly with the kosher salt and black pepper.
2. Heat the avocado oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Carefully place the roast in the hot skillet and sear for 4-5 minutes per side until a deep brown crust forms. Tip: Don’t move the roast while searing—this ensures proper caramelization.
4. Transfer the seared roast to your slow cooker, placing it fat-side up.
5. Add the sliced onion and minced garlic to the same skillet, cooking for 3 minutes until fragrant and slightly softened.
6. Stir in the cumin, oregano, and smoked paprika, toasting the spices for 30 seconds until aromatic.
7. Pour in the beef broth, using a wooden spoon to scrape up all the browned bits from the skillet bottom.
8. Add the minced chipotle peppers, adobo sauce, and bay leaves to the skillet, stirring to combine.
9. Pour the entire skillet mixture over the roast in the slow cooker.
10. Cover and cook on LOW for 8 hours until the meat is fork-tender. Tip: Resist lifting the lid during cooking to maintain consistent temperature.
11. Carefully remove the roast to a cutting board and shred it using two forks.
12. Skim excess fat from the cooking liquid in the slow cooker, then stir in the fresh lime juice. Tip: The acidity brightens the rich flavors beautifully.
13. Return the shredded meat to the slow cooker, stirring to coat in the sauce.
14. Stir in the chopped fresh cilantro just before serving.

Just pulled from the slow cooker, the meat practically melts at the touch of a fork, its fibers having broken down into impossibly tender strands. The sauce carries a complex warmth from the chipotle, balanced by the fresh zing of lime and cilantro. For a stunning presentation, serve it over creamy polenta or stuffed into warm corn tortillas with pickled red onions.

Mexican-Style Shredded Beef Chuck Roast Tacos

Fragrant with the earthy warmth of toasted spices and slow-cooked to tender perfection, this Mexican-style shredded beef chuck roast transforms humble ingredients into a taco filling worthy of celebration. Following a gentle braise that coaxes out every nuance of flavor, the meat becomes impossibly soft, ready to be piled into warm tortillas. It’s a dish that honors tradition while inviting your own creative touches, making any Tuesday feel like a fiesta.

Ingredients

• 3 pounds beef chuck roast, trimmed of excess fat—I find this cut offers the perfect balance of marbling for richness.
• 2 tablespoons avocado oil, my favorite for its high smoke point and clean flavor.
• 1 large yellow onion, thinly sliced—sweet varieties like Vidalia work beautifully here.
• 4 cloves garlic, minced; I always use fresh for that pungent, aromatic kick.
• 2 teaspoons ground cumin, toasted lightly in a dry pan to unlock its nutty depth.
• 1 teaspoon dried oregano, preferably Mexican oregano for its citrusy notes.
• 1 teaspoon smoked paprika, which adds a subtle smokiness without overpowering.
• 1/2 teaspoon chipotle powder, for a gentle heat that builds with each bite.
• 1 cup beef broth, low-sodium to control the salt level throughout cooking.
• 1/4 cup fresh lime juice, squeezed just before using to preserve its bright acidity.
• 1/2 cup chopped fresh cilantro, stems included for extra flavor in the braise.
• 8-10 corn tortillas, warmed—I prefer the charred edges from a direct flame.
• Salt, to season the beef generously before searing.

Instructions

1. Pat the beef chuck roast completely dry with paper towels, then season all sides liberally with salt.
2. Heat the avocado oil in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes.
3. Sear the beef for 4-5 minutes per side until a deep brown crust forms, resisting the urge to move it prematurely for optimal browning.
4. Transfer the seared beef to a plate and reduce the heat to medium.
5. Add the sliced onion to the pot and cook for 6-8 minutes, stirring occasionally, until softened and lightly caramelized.
6. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
7. Sprinkle the cumin, oregano, smoked paprika, and chipotle powder over the onions, toasting the spices for 30 seconds to intensify their flavors.
8. Pour in the beef broth and lime juice, scraping the bottom of the pot to release any browned bits.
9. Return the beef to the pot, nestling it into the liquid, and scatter the chopped cilantro over the top.
10. Bring the liquid to a gentle simmer, then cover the pot and reduce the heat to low.
11. Braise the beef for 3-3.5 hours, turning it once halfway through, until it shreds easily with a fork.
12. Remove the beef from the pot and shred it using two forks, discarding any large pieces of fat.
13. Skim excess fat from the braising liquid, then return the shredded beef to the pot, stirring to coat.
14. Simmer uncovered for 10-15 minutes to allow the sauce to thicken and cling to the meat.
15. Warm the corn tortillas directly over a gas flame for 20-30 seconds per side until lightly charred and pliable.

Velvety strands of beef, infused with smoky chipotle and bright lime, melt into each tender bite. The slow-cooked richness pairs beautifully with crisp radish slices or a dollop of crema, while the charred tortillas add a welcome textural contrast. For a stunning presentation, serve the tacos family-style with an array of fresh toppings, allowing everyone to build their own perfect creation.

Braised Chuck Roast in Red Chile Adobo Sauce

Meticulously transforming humble ingredients into extraordinary comfort, this braised chuck roast achieves sublime tenderness while bathed in a complex red chile adobo sauce. The slow, gentle cooking process coaxes out the meat’s inherent richness while allowing the smoky, slightly spicy sauce to penetrate every fiber. What emerges from your oven is nothing short of alchemical—a dish that feels both rustic and refined, perfect for chilly evenings when only deeply satisfying food will do.

Ingredients

– 3.5 lbs chuck roast (I always look for well-marbled cuts—the fat renders into pure flavor during braising)
– 6 dried ancho chiles, stems and seeds removed (their smoky sweetness forms the sauce’s foundation)
– 4 dried guajillo chiles, stems and seeds removed (these add bright, tangy notes that balance the anchos)
– 3 cups chicken stock, preferably homemade (the better your stock, the more luxurious your final sauce)
– 1 medium yellow onion, roughly chopped (I like uneven pieces that melt into the sauce differently)
– 6 garlic cloves, smashed (smashing releases more flavor than mincing for long-cooked dishes)
– 2 tbsp apple cider vinegar (its bright acidity cuts through the richness beautifully)
– 1 tbsp dried oregano, preferably Mexican (rubbing it between your palms before adding wakes up the oils)
– 1 tsp ground cumin (toasting whole seeds and grinding them fresh makes a noticeable difference)
– 2 tsp kosher salt (I prefer Diamond Crystal for its lighter, less salty punch)
– 1/2 tsp black pepper, freshly ground (pre-ground loses its vibrancy too quickly)
– 2 tbsp vegetable oil (use something neutral—you want the chile flavors to shine)

Instructions

1. Preheat your oven to 325°F—this lower temperature ensures the collagen breaks down slowly without toughening the meat.
2. Heat a large Dutch oven over medium-high heat for 2 minutes until properly heated.
3. Pat the chuck roast completely dry with paper towels—this step is crucial for achieving a proper sear.
4. Season all sides of the roast generously with the kosher salt and freshly ground black pepper.
5. Add vegetable oil to the hot Dutch oven and swirl to coat the bottom evenly.
6. Carefully place the chuck roast in the hot oil and sear for 4-5 minutes per side until deeply browned, developing a rich fond on the pot’s bottom.
7. Transfer the seared roast to a plate while you prepare the sauce, reserving all rendered fat in the pot.
8. While the roast sears, toast the dried ancho and guajillo chiles in a dry skillet over medium heat for 30-45 seconds per side until fragrant but not burned.
9. Transfer the toasted chiles to a heatproof bowl and cover completely with 2 cups of boiling chicken stock, soaking for 15 minutes until softened.
10. In the same Dutch oven with the reserved fat, sauté the chopped onion for 6-8 minutes until translucent and lightly golden at the edges.
11. Add the smashed garlic cloves and cook for 1 minute until fragrant but not browned.
12. Transfer the soaked chiles and their soaking liquid to a blender along with the sautéed onions and garlic.
13. Add the apple cider vinegar, dried oregano, and ground cumin to the blender.
14. Blend the mixture on high speed for 2 full minutes until completely smooth and velvety—this patience ensures no gritty textures later.
15. Pour the pureed chile sauce back into the Dutch oven and bring to a gentle simmer over medium heat.
16. Return the seared chuck roast to the pot, nestling it into the sauce and spooning some over the top.
17. Cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven.
18. Braise for 3-3.5 hours until the meat is fork-tender and easily shreds with gentle pressure.
19. Carefully remove the pot from the oven and transfer the roast to a cutting board to rest for 15 minutes.
20. Meanwhile, skim any excess fat from the surface of the sauce with a spoon for a cleaner finish.
21. Slice or shred the rested meat against the grain into serving portions.
Just imagine serving this masterpiece over creamy polenta or tucked into warm corn tortillas—the tender, shreddable meat practically melts at the touch, while the complex adobo sauce offers layers of smoky sweetness, subtle heat, and earthy depth that develop beautifully with each bite.

Mexican Chuck Roast with Pineapple and Cilantro

When the chill of autumn settles in, there’s nothing more comforting than a slow-cooked roast that fills your kitchen with intoxicating aromas. This Mexican-inspired chuck roast, kissed with sweet pineapple and fresh cilantro, transforms humble ingredients into an extraordinary centerpiece worthy of any gathering.

Ingredients

• 3 lbs chuck roast (I look for one with good marbling for maximum tenderness)
• 2 cups fresh pineapple chunks (ripe pineapple adds the perfect sweetness)
• 1 cup chopped fresh cilantro (I always use the stems too—they’re packed with flavor)
• 2 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 large yellow onion, sliced (sweet varieties work beautifully here)
• 4 garlic cloves, minced (freshly minced makes all the difference)
• 1 tbsp ground cumin (toasting whole seeds and grinding them elevates the flavor)
• 2 tsp chili powder (I prefer ancho chili for its mild heat)
• 1 cup beef broth (homemade if you have it, but good quality store-bought works too)
• 1 tsp salt (I use coarse kosher salt for better control)
• ½ tsp black pepper (freshly cracked, of course)

Instructions

1. Pat the chuck roast completely dry with paper towels—this ensures a beautiful sear.
2. Season all sides of the roast generously with salt and pepper, pressing the seasoning into the meat.
3. Heat olive oil in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes.
4. Sear the roast for 4-5 minutes per side until deeply browned, developing a flavorful crust.
5. Transfer the seared roast to a plate and reduce heat to medium.
6. Add sliced onion to the pot and cook for 5 minutes until softened and lightly golden.
7. Stir in minced garlic and cook for 1 minute until fragrant but not browned.
8. Sprinkle cumin and chili powder over the onions, toasting the spices for 30 seconds to release their oils.
9. Pour in beef broth, scraping up all the browned bits from the bottom of the pot.
10. Return the seared roast to the pot along with any accumulated juices.
11. Arrange pineapple chunks around the roast, nestling them into the liquid.
12. Bring the liquid to a gentle simmer, then cover and transfer to a preheated 325°F oven.
13. Roast for 3 hours until the meat is fork-tender and easily shreds with gentle pressure.
14. Remove the pot from the oven and stir in chopped cilantro, letting it wilt into the sauce.
15. Let the roast rest in the pot for 15 minutes before serving to allow the flavors to meld.

Rich, tender strands of beef practically melt in your mouth, balanced by the bright acidity of pineapple and herbal freshness of cilantro. Serve this stunning roast over creamy polenta or tucked into warm corn tortillas for a truly memorable meal that celebrates the beautiful complexity of Mexican-inspired flavors.

Chuck Roast Birria Tacos with Consomé

Elegant yet deeply comforting, these chuck roast birria tacos transform humble ingredients into a culinary masterpiece. The rich, slow-simmered consommé and tender shredded beef create a symphony of flavors that will transport your senses straight to the heart of traditional Mexican cuisine. Perfect for gatherings or a special weeknight meal, this dish balances sophistication with soul-warming satisfaction.

Ingredients

– 3 lbs chuck roast, cut into large chunks (I find this cut delivers the perfect balance of flavor and tenderness)
– 4 dried guajillo chiles, stems and seeds removed (their mild heat and fruity notes are essential)
– 2 dried ancho chiles, stems and seeds removed (for that deep, smoky complexity)
– 1 white onion, quartered (I always save one quarter for serving)
– 6 garlic cloves, peeled (fresh cloves make all the difference)
– 2 tsp ground cumin (toasted whole seeds ground fresh if you have time)
– 1 tsp dried oregano, preferably Mexican
– 4 cups beef broth (good quality broth elevates the entire dish)
– 2 tbsp vegetable oil
– 1 cinnamon stick (about 2 inches long)
– 2 bay leaves
– Corn tortillas (I prefer the slightly thicker ones that hold up to dipping)
– Fresh cilantro leaves for garnish
– Lime wedges for serving (the bright acidity cuts through the richness perfectly)
– Queso fresco for crumbling (the salty freshness complements the spiced beef beautifully)

Instructions

1. Heat a large Dutch oven over medium-high heat and add vegetable oil until shimmering.
2. Season chuck roast chunks generously with salt and sear on all sides until deeply browned, about 4-5 minutes per side.
3. Remove beef from pot and set aside, leaving about 1 tablespoon of fat in the pot.
4. Add quartered onion and garlic cloves to the hot fat and cook until lightly charred, approximately 3-4 minutes.
5. Transfer onion and garlic to a blender along with dried chiles, cumin, oregano, and 1 cup of beef broth.
6. Blend on high speed until completely smooth, about 2 minutes, scraping down sides as needed.
7. Pour the blended chile mixture into the Dutch oven and cook over medium heat, stirring constantly, for 5 minutes until slightly thickened.
8. Return seared beef to the pot along with remaining beef broth, cinnamon stick, and bay leaves.
9. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 3.5 hours until beef shreds easily with a fork.
10. Remove beef from broth and shred using two forks, discarding any large fat pieces.
11. Strain the cooking broth through a fine-mesh sieve into a separate pot to create the consommé.
12. Skim excess fat from the surface of the consommé using a spoon and discard.
13. Heat a separate skillet over medium heat and warm corn tortillas for 30 seconds per side until pliable.
14. Dip each warmed tortilla into the strained consommé until lightly coated on both sides.
15. Place dipped tortillas on the hot skillet and cook for 1 minute until slightly crisped.
16. Add shredded beef to one half of each tortilla and fold over to form tacos.
17. Cook filled tacos for 1-2 minutes per side until crispy and golden brown.
18. Serve immediately with small bowls of hot consommé for dipping. The final texture achieves perfect harmony—crisp tortillas giving way to meltingly tender beef, while the consommé delivers deep, layered flavors with every dip. Try serving these with pickled red onions for added brightness, or arrange them family-style with all garnishes for a interactive dining experience that celebrates both texture and taste.

Spicy Mexican Chuck Roast Stew with Hominy

Beneath the crisp autumn air, there exists a certain comfort in dishes that warm both kitchen and soul—this robust stew, with its tender chuck roast and earthy hominy, captures the vibrant spirit of Mexican cuisine while offering a deeply satisfying meal. Rich with smoky spices and slow-simmered to perfection, it transforms humble ingredients into an elegant centerpiece. Each spoonful promises layers of flavor, from the gentle heat of chilies to the subtle sweetness of roasted tomatoes.

Ingredients

• 2 lbs chuck roast, cut into 1-inch cubes (I prefer trimming excess fat for a cleaner finish)
• 1 large yellow onion, diced (sweet varieties like Vidalia add a lovely depth)
• 4 garlic cloves, minced (freshly crushed releases the most aromatic oils)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp ground cumin (toasting whole seeds and grinding them elevates the flavor)
• 1 tsp smoked paprika (it lends a subtle smokiness without overpowering)
• 1/2 tsp dried oregano (rubbing it between your palms awakens its essence)
• 1 (14.5 oz) can fire-roasted diced tomatoes (their charred edges add complexity)
• 4 cups beef broth (homemade stock is ideal, but a quality low-sodium brand works beautifully)
• 1 (29 oz) can white hominy, rinsed and drained (its chewy texture is a delightful contrast)
• 2 bay leaves (I always remove them before serving—they’re not for eating!)
• 1/4 cup chopped fresh cilantro (stirring it in at the end preserves its bright, herbal notes)
• 1 lime, cut into wedges (a squeeze at the table brightens the entire dish)

Instructions

1. Pat the chuck roast cubes completely dry with paper towels to ensure a proper sear.
2. Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers.
3. Sear the beef in a single layer, turning to brown all sides, about 6–8 minutes total.
4. Transfer the beef to a plate, leaving any rendered fat in the pot.
5. Add the diced onion and sauté until translucent and lightly golden, about 5 minutes.
6. Stir in the minced garlic and cook for 1 minute until fragrant but not browned.
7. Sprinkle the cumin, smoked paprika, and oregano over the onions, toasting for 30 seconds to bloom their flavors.
8. Pour in the fire-roasted tomatoes, scraping the bottom to lift any browned bits.
9. Return the seared beef and any accumulated juices to the pot.
10. Add the beef broth, hominy, and bay leaves, stirring to combine.
11. Bring the stew to a gentle boil, then reduce heat to low, cover, and simmer for 2 hours 30 minutes until the beef is fork-tender.
12. Remove and discard the bay leaves, then stir in the fresh cilantro.
13. Season with salt to taste, starting with 1 teaspoon and adjusting as needed.

Keenly balanced, this stew offers a velvety broth that clings to each tender cube of beef, while the hominy provides a satisfying chew. The smoky paprika and cumin meld seamlessly with the bright acidity of lime, creating a harmonious depth. For a striking presentation, ladle it into shallow bowls and garnish with extra cilantro, serving alongside warm tortillas or a crisp jicama salad.

Oven-Braised Chuck Roast in Mole Poblano

On brisk autumn evenings, few dishes offer the soul-warming comfort of this Oven-Braised Chuck Roast in Mole Poblano, where rich Mexican tradition meets American slow-cooking techniques in a symphony of complex flavors and meltingly tender texture.

Ingredients

– 3 lbs chuck roast (I prefer a well-marbled cut for maximum tenderness)
– 2 tbsp avocado oil (my high-smoke-point favorite for searing)
– 1 large yellow onion, thinly sliced
– 4 garlic cloves, minced
– 1 cup chicken broth (homemade if you have it)
– ½ cup mole poblano paste (I always splurge on the authentic Mexican variety)
– 1 tbsp brown sugar
– 1 tsp ground cumin
– ½ tsp cinnamon
– 2 bay leaves
– Salt to taste (I use about 1½ tsp kosher salt)

Instructions

1. Preheat your oven to 325°F and pat the chuck roast completely dry with paper towels.
2. Season all sides of the roast generously with salt, pressing it into the meat.
3. Heat avocado oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
4. Sear the chuck roast for 4-5 minutes per side until deeply browned, developing that crucial flavor foundation.
5. Transfer the seared roast to a plate and reduce heat to medium.
6. Add sliced onions to the pot and cook for 6-7 minutes until softened and lightly caramelized.
7. Stir in minced garlic and cook for 1 minute until fragrant but not browned.
8. Whisk together chicken broth, mole paste, brown sugar, cumin, and cinnamon until smooth.
9. Return the chuck roast to the pot and pour the mole mixture over it.
10. Add bay leaves, ensuring they’re submerged in the liquid.
11. Bring the liquid to a gentle simmer, then cover tightly with a lid.
12. Transfer the covered Dutch oven to the preheated 325°F oven and braise for 3 hours.
13. Check for doneness—the meat should shred easily with a fork when properly tender.
14. Remove bay leaves and skim any excess fat from the surface before serving.

Zesty with complexity yet deeply comforting, the fork-tender meat practically dissolves on the tongue while the mole sauce delivers layers of chocolate, chili, and spice. Serve this magnificent roast over creamy polenta or tucked into warm corn tortillas for contrasting textures that highlight its sophisticated depth.

Mexican Chuck Roast Fajitas with Peppers and Onions

Just imagine tender, spice-rubbed beef sizzling alongside vibrant bell peppers and sweet onions—this Mexican chuck roast fajita recipe transforms humble ingredients into a spectacular centerpiece worthy of any gathering. Juicy, marbled chuck roast becomes exceptionally tender when slow-cooked, while the classic trinity of peppers and onions caramelizes into sweet perfection.

Ingredients

• 2 lbs chuck roast, sliced against the grain into ½-inch strips (I find this cut delivers incredible flavor when given time to tenderize)
• 3 bell peppers, sliced into ¼-inch strips (I love using one red, one yellow, and one green for visual appeal)
• 1 large yellow onion, sliced into ¼-inch rings (sweet varieties like Vidalia work beautifully here)
• 3 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 2 tbsp fajita seasoning (homemade blend preferred, but a quality store-bought works too)
• 1 tsp kosher salt (I find it distributes more evenly than table salt)
• ½ tsp black pepper, freshly ground
• 2 tbsp lime juice, freshly squeezed (bottled simply can’t compare to the bright acidity)
• 8 flour tortillas, 8-inch size (warmed briefly for optimal pliability)

Instructions

1. Pat the chuck roast strips completely dry with paper towels to ensure proper browning.
2. In a large bowl, combine chuck roast strips with fajita seasoning, kosher salt, and black pepper, massaging the spices evenly into the meat.
3. Heat 2 tablespoons of olive oil in a large cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
4. Arrange chuck roast strips in a single layer in the hot skillet, working in batches if necessary to avoid overcrowding.
5. Sear the meat for 3-4 minutes per side until deeply browned, developing a flavorful crust.
6. Transfer seared chuck roast to a plate and reduce heat to medium.
7. Add remaining 1 tablespoon of olive oil to the same skillet, scraping up any browned bits from the bottom.
8. Add sliced bell peppers and onions to the skillet, arranging them in an even layer.
9. Cook vegetables undisturbed for 4 minutes to develop caramelization on one side.
10. Stir vegetables and continue cooking for another 6-8 minutes until peppers are tender-crisp and onions are translucent.
11. Return seared chuck roast strips to the skillet with the vegetables.
12. Drizzle fresh lime juice over the mixture and toss everything together to combine.
13. Cook for 2 more minutes until the meat is heated through and the flavors have melded.
14. Remove skillet from heat and let rest for 3 minutes before serving to allow juices to redistribute.

When served, the chuck roast remains remarkably tender while the peppers provide a satisfying crunch against the soft, warm tortillas. The caramelized edges of the onions offer subtle sweetness that balances the robust spice rub, creating layers of flavor in every bite. For an elegant presentation, arrange the fajita mixture on a large platter with warm tortillas stacked alongside, allowing guests to build their own perfect bundles.

Chuck Roast Enchiladas with Red Sauce

For those seeking comfort with sophistication, these chuck roast enchiladas transform humble ingredients into an elegant Mexican-inspired masterpiece, where slow-braised beef melts into a rich red sauce beneath a blanket of melted cheese. Fall-apart tender chuck roast, simmered with aromatic spices, creates the heart of this dish, while homemade enchilada sauce lends depth that far surpasses store-bought alternatives. Finally, each tortilla-wrapped bundle emerges from the oven bubbling with savory goodness, ready to elevate any weeknight dinner or festive gathering alike.

Ingredients

• 2 lbs chuck roast, trimmed of excess fat—I find this yields the perfect balance of richness without being overly greasy
• 1 large yellow onion, finely diced—this sweet variety caramelizes beautifully
• 4 cloves garlic, minced—freshly crushed releases the most aromatic oils
• 2 cups beef broth, preferably low-sodium to control seasoning
• 1 tbsp ground cumin—toasting whole seeds and grinding them fresh makes all the difference
• 1 tsp dried oregano, Mexican if available for authentic earthiness
• 1/4 cup vegetable oil, divided—neutral flavor lets the other ingredients shine
• 8 corn tortillas—warmed slightly to prevent cracking when rolling
• 2 cups red enchilada sauce, homemade or quality store-bought
• 2 cups shredded Monterey Jack cheese, divided—this melts beautifully without separating
• 1/4 cup fresh cilantro, chopped—added at the end for a bright, fresh finish

Instructions

1. Preheat your oven to 325°F to slowly tenderize the chuck roast.
2. Season the chuck roast generously on all sides with salt and black pepper.
3. Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat until shimmering.
4. Sear the chuck roast for 4-5 minutes per side until deeply browned, developing fond in the pot—this builds foundational flavor.
5. Transfer the seared roast to a plate and reduce heat to medium.
6. Sauté the diced onion in the remaining drippings for 6-8 minutes until translucent and lightly golden.
7. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
8. Sprinkle in the cumin and oregano, toasting the spices for 30 seconds to awaken their oils.
9. Pour in the beef broth, scraping the bottom of the pot to incorporate all the browned bits.
10. Return the chuck roast to the pot, ensuring it’s mostly submerged in liquid.
11. Cover tightly and braise in the preheated oven for 3 hours until the meat shreds easily with a fork.
12. Remove the pot from the oven and transfer the roast to a cutting board to cool slightly.
13. Shred the beef using two forks, discarding any large pieces of fat or gristle.
14. Mix half of the shredded cheese into the beef filling for extra creaminess.
15. Increase oven temperature to 375°F for baking the assembled enchiladas.
16. Warm the corn tortillas one at a time in a dry skillet over medium heat for 15 seconds per side—this prevents cracking during rolling.
17. Spread 1/2 cup of red enchilada sauce evenly across the bottom of a 9×13-inch baking dish.
18. Spoon 1/3 cup of the beef filling onto each tortilla, rolling tightly and placing seam-side down in the dish.
19. Pour the remaining enchilada sauce over the rolled tortillas, covering them completely.
20. Sprinkle the remaining cheese evenly over the top for a golden, bubbly crust.
21. Bake uncovered for 20-25 minutes until the sauce is bubbling and cheese is fully melted with light browning.
22. Remove from oven and let rest for 5 minutes to set before serving—this prevents the enchiladas from falling apart.
23. Garnish with fresh chopped cilantro just before serving for a pop of color and freshness.

Each enchilada yields tender, shreddable beef that contrasts beautifully with the slightly chewy tortilla and velvety sauce. Earthy cumin and aromatic oregano linger in the background, while the melted Monterey Jack provides a creamy richness that binds every component together. For an elegant presentation, serve alongside a crisp jicama slaw or top with thinly sliced radishes for contrasting crunch and visual appeal.

Mexican Street-Style Chuck Roast Quesadillas

Meticulously crafted with layers of flavor and texture, these Mexican street-style chuck roast quesadillas transform humble ingredients into an extraordinary culinary experience. Slow-braised beef, caramelized vegetables, and melted cheeses create a harmonious balance that elevates the classic quesadilla to gourmet status. Each bite delivers the authentic warmth and complexity of traditional Mexican street food with refined sophistication.

Ingredients

– 2 lbs chuck roast, trimmed of excess fat (I find this cut develops the most tender texture when slow-cooked)
– 1 large white onion, thinly sliced (sweet varieties like Vidalia work beautifully here)
– 2 poblano peppers, seeded and sliced into strips (their mild heat adds wonderful depth)
– 3 garlic cloves, minced (freshly minced releases the most aromatic oils)
– 1 cup beef broth (homemade stock makes all the difference if you have it)
– 2 tbsp vegetable oil (this neutral oil handles high heat perfectly)
– 1 tsp ground cumin (toasting whole seeds and grinding them fresh intensifies the flavor)
– 1 tsp smoked paprika (I prefer the Spanish variety for its complex smokiness)
– 8 large flour tortillas (the 10-inch size creates the ideal filling-to-tortilla ratio)
– 2 cups shredded Monterey Jack cheese (this melts beautifully without becoming greasy)
– 1 cup crumbled queso fresco (its salty tang provides the perfect finishing touch)
– ¼ cup chopped fresh cilantro (added at the very end preserves its vibrant freshness)

Instructions

1. Preheat your oven to 325°F to ensure consistent, gentle cooking temperature for the beef.
2. Pat the chuck roast completely dry with paper towels—this crucial step ensures proper browning.
3. Season all sides of the chuck roast generously with kosher salt and black pepper.
4. Heat 1 tablespoon vegetable oil in a Dutch oven over medium-high heat until shimmering.
5. Sear the chuck roast for 4-5 minutes per side until deeply browned, developing rich fond.
6. Transfer the seared roast to a plate, then add remaining oil to the same pot.
7. Sauté sliced onions and poblano peppers for 6-8 minutes until softened and lightly caramelized.
8. Add minced garlic and cook for 1 minute until fragrant but not browned.
9. Stir in ground cumin and smoked paprika, toasting the spices for 30 seconds to release their oils.
10. Return the chuck roast to the pot and pour in beef broth, scraping up all the browned bits.
11. Cover the Dutch oven and braise in the preheated oven for 3 hours until the meat shreds easily.
12. Remove the pot from the oven and transfer the beef to a cutting board to cool slightly.
13. Shred the beef using two forks, discarding any large pieces of fat or gristle.
14. Mix the shredded beef with the cooking liquid and vegetables until well combined.
15. Heat a large skillet or griddle over medium heat until a drop of water sizzles immediately.
16. Place one flour tortilla in the dry skillet and sprinkle with ¼ cup Monterey Jack cheese.
17. Spread ½ cup of the beef mixture over half the tortilla, then top with another ¼ cup cheese.
18. Fold the empty half over the filling and cook for 2-3 minutes until the bottom is golden brown.
19. Carefully flip the quesadilla using a wide spatula and cook for another 2-3 minutes.
20. Transfer to a cutting board and repeat with remaining tortillas and filling.
21. Sprinkle each finished quesadilla with queso fresco and fresh cilantro before serving.

These quesadillas achieve a perfect textural contrast between the crispy, golden tortilla exterior and the succulent, slow-braised beef interior. The complex layers of smoky paprika, earthy cumin, and bright cilantro create a symphony of flavors that dance across the palate. Try serving them alongside a vibrant mango salsa or drizzling with crema for an elegant presentation that highlights their street-food origins while elevating them to dinner-party worthy status.

Chuck Roast Carne Guisada with Potatoes

Rich, comforting aromas fill the kitchen as this classic Tex-Mex dish slowly simmers to perfection. Chuck roast carne guisada with potatoes transforms humble ingredients into a deeply satisfying meal that warms both body and soul, perfect for cozy family dinners or casual entertaining.

Ingredients

– 2 pounds chuck roast, cut into 1-inch cubes (I prefer grass-fed for superior flavor)
– 3 tablespoons extra virgin olive oil (my go-to for rich depth)
– 1 large yellow onion, diced (sweet varieties work beautifully here)
– 4 cloves garlic, minced (freshly minced releases the best aroma)
– 2 tablespoons all-purpose flour (I always use unbleached for better texture)
– 2 cups beef broth (homemade stock makes all the difference)
– 1 tablespoon tomato paste (the concentrated tube version avoids waste)
– 1 teaspoon ground cumin (toasting whole seeds and grinding elevates the flavor)
– 1 teaspoon dried oregano (Mexican oregano provides authentic notes)
– 1 pound Yukon Gold potatoes, cut into 1-inch chunks (their creamy texture holds up beautifully)
– 1 teaspoon kosher salt (I prefer Diamond Crystal for consistent seasoning)
– ½ teaspoon freshly ground black pepper (freshly cracked makes a noticeable difference)
– 2 bay leaves (I always remove them before serving as a reminder)
– ¼ cup chopped fresh cilantro (added at the end for bright freshness)

Instructions

1. Pat the chuck roast cubes completely dry with paper towels to ensure proper browning.
2. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Working in batches to avoid overcrowding, brown the beef cubes on all sides until deeply caramelized, approximately 4-5 minutes per batch.
4. Transfer browned beef to a plate, leaving the flavorful fond in the pot.
5. Add remaining 1 tablespoon olive oil to the pot and sauté diced onion until translucent and lightly golden, about 6-8 minutes.
6. Stir in minced garlic and cook until fragrant, exactly 1 minute to prevent burning.
7. Sprinkle flour over the onion mixture and cook, stirring constantly, for 2 minutes until the raw flour smell disappears.
8. Whisk in beef broth gradually until the mixture is smooth and begins to thicken.
9. Stir in tomato paste, cumin, oregano, salt, pepper, and bay leaves until fully incorporated.
10. Return the browned beef and any accumulated juices to the pot, stirring to coat in the sauce.
11. Bring the mixture to a gentle boil, then immediately reduce heat to low, cover, and simmer for 1 hour and 30 minutes.
12. Add potato chunks to the pot, submerging them in the sauce, and continue simmering covered for 45 minutes until potatoes are fork-tender.
13. Remove bay leaves and stir in fresh cilantro just before serving.
Creating the perfect comfort food, this carne guisada features fall-apart tender beef in a rich, savory gravy that clings beautifully to the creamy potatoes. Consider serving it in warm flour tortillas for traditional tacos or over creamy polenta for an elegant twist that highlights the dish’s complex flavors.

Mexican Chuck Roast Ropa Vieja

Perfectly tender and richly seasoned, this Mexican Chuck Roast Ropa Vieja transforms humble beef into a vibrant, shreddable masterpiece. Slow-cooked with aromatic spices and colorful bell peppers, it develops a depth of flavor that feels both comforting and sophisticated. The name “ropa vieja,” meaning “old clothes,” charmingly describes the beautifully shredded texture that makes this dish so distinctive.

Ingredients

• 2 lbs chuck roast, trimmed of excess fat (I find this cut delivers the best balance of flavor and tenderness)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes that complement the spices)
• 1 large yellow onion, thinly sliced (sweet varieties work beautifully here)
• 1 red bell pepper and 1 green bell pepper, julienned (the color contrast makes the final dish visually stunning)
• 4 garlic cloves, minced (freshly minced releases the most aromatic oils)
• 1 cup crushed tomatoes (San Marzano are my preference for their sweet, low-acidity profile)
• 1 tbsp ground cumin (toasting whole seeds and grinding them fresh makes all the difference)
• 1 tsp dried oregano (rubbing it between your palms before adding wakes up the essential oils)
• 1/2 cup beef broth (homestock if you have it, for the cleanest flavor)
• 2 bay leaves (I always remove them before serving—they’ve done their job by then)
• 1 tsp smoked paprika (this adds a subtle smokiness that elevates the entire dish)
• Salt and freshly ground black pepper (I season in layers throughout cooking for maximum flavor penetration)

Instructions

1. Pat the chuck roast completely dry with paper towels, then season all sides generously with salt and black pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes.
3. Sear the roast for 4-5 minutes per side until a deep brown crust forms, resisting the urge to move it while searing.
4. Transfer the seared roast to a plate and reduce heat to medium.
5. Add sliced onion and bell peppers to the pot, sautéing for 6-7 minutes until softened and slightly caramelized.
6. Stir in minced garlic and cook for 1 minute until fragrant but not browned.
7. Sprinkle cumin, oregano, and smoked paprika over the vegetables, toasting the spices for 30 seconds to release their oils.
8. Pour in crushed tomatoes and beef broth, scraping up all the browned bits from the bottom of the pot.
9. Return the seared roast to the pot, nestling it into the sauce, and add bay leaves.
10. Bring to a gentle simmer, then cover and transfer to a preheated 325°F oven for 3 hours until the meat shreds easily with a fork.
11. Remove the pot from the oven and transfer the roast to a cutting board, discarding bay leaves.
12. Using two forks, shred the meat completely, then return it to the sauce in the pot.
13. Simmer uncovered on the stovetop over medium-low heat for 15 minutes to allow the sauce to thicken and the flavors to meld.

Beautifully textured with silky strands of beef that melt at the touch of a fork, this ropa vieja boasts complex layers of smoky paprika, earthy cumin, and sweet peppers. The rich tomato-based sauce clings to every shred, creating a luxurious mouthfeel that’s both hearty and refined. For an elegant presentation, serve it over saffron rice with fried plantains, or stuff it into warm corn tortillas with pickled red onions for a vibrant taco night.

Chuck Roast Barbacoa in Ancho Chile Sauce

A succulent transformation awaits when humble chuck roast meets the complex warmth of ancho chiles, creating a barbacoa that elevates weeknight dinners into celebratory feasts. This slow-braised masterpiece develops layers of smoky-sweet flavor that permeate every tender fiber, promising to become an instant family favorite. The rich, velvety sauce clings beautifully to the shredded meat, offering both comfort and sophistication in each bite.

Ingredients

– 3 lbs chuck roast (I prefer well-marbled cuts for maximum tenderness)
– 4 dried ancho chiles (their leathery skins hide incredible fruity depth)
– 2 cups beef broth (homemade if you have it, but good quality store-bought works beautifully)
– 1 large white onion, roughly chopped
– 6 garlic cloves, smashed (fresh garlic makes all the difference here)
– 2 tbsp apple cider vinegar (this subtle acidity balances the richness perfectly)
– 1 tbsp ground cumin
– 2 tsp dried oregano
– 1 tsp ground cloves (just a whisper—it adds wonderful complexity)
– 2 tbsp vegetable oil
– 1 tsp salt
– ½ tsp black pepper

Instructions

1. Preheat your oven to 325°F to ensure even, gentle cooking throughout the braising process.
2. Remove stems and seeds from dried ancho chiles, then toast them in a dry skillet over medium heat for 30 seconds per side until fragrant.
3. Place toasted chiles in a bowl and cover with 2 cups hot beef broth, soaking for 15 minutes until softened.
4. Meanwhile, pat the chuck roast completely dry with paper towels and season all sides evenly with salt and pepper.
5. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
6. Sear the chuck roast for 4-5 minutes per side until deeply browned, developing a flavorful crust.
7. Transfer seared roast to a plate and add chopped onion to the pot, cooking for 4 minutes until translucent.
8. Add smashed garlic cloves and cook for 1 minute until aromatic but not browned.
9. Transfer soaked chiles and their liquid to a blender along with apple cider vinegar, cumin, oregano, and cloves.
10. Blend on high speed for 1 full minute until completely smooth, creating the signature ancho sauce.
11. Pour the blended sauce into the Dutch oven with the onions and garlic, scraping up any browned bits from the bottom.
12. Return the seared chuck roast to the pot, nestling it into the sauce and ensuring it’s mostly submerged.
13. Cover the Dutch oven tightly with its lid and transfer to the preheated oven for 3 hours.
14. Remove from oven and test doneness—the meat should shred easily with two forks when properly tender.
15. Transfer the roast to a cutting board and use two forks to shred all the meat, discarding any large fat pieces.
16. Return shredded meat to the sauce in the Dutch oven, stirring to coat thoroughly.
17. Simmer the mixture on the stovetop over medium-low heat for 10 minutes to allow the flavors to meld.

Juicy strands of beef absorb the ancho chile sauce’s smoky sweetness, creating a texture that’s simultaneously tender and substantial. The deep crimson sauce coats each shred with velvety richness, perfect for stuffing into warm corn tortillas or serving over cilantro-lime rice. For an elegant presentation, garnish with quick-pickled red onions and fresh cilantro to cut through the luxurious richness.

Mexican Chuck Roast Stuffed Poblano Peppers

Yield to the rich tapestry of Mexican cuisine with these magnificent stuffed poblano peppers, where tender chuck roast meets smoky peppers in a celebration of bold flavors and comforting textures. This elegant yet approachable dish transforms humble ingredients into a showstopping centerpiece perfect for gatherings or cozy family dinners. Each pepper becomes a vessel of culinary artistry, promising layers of complex flavor in every satisfying bite.

Ingredients

– 4 large poblano peppers (I look for ones with flat bottoms so they stand nicely)
– 2 lbs chuck roast, cut into 1-inch cubes (the marbling creates such wonderful richness)
– 1 cup long-grain white rice (rinsed until water runs clear for perfect separation)
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced (freshly minced makes all the difference)
– 1 14.5-oz can fire-roasted diced tomatoes, undrained
– 2 cups beef broth (homemade if you have it, but good quality store-bought works beautifully)
– 1 tsp ground cumin (toasting whole seeds and grinding them fresh elevates the flavor)
– 1 tsp smoked paprika
– 1/2 tsp dried oregano
– 2 tbsp olive oil (extra virgin is my preference for its fruity notes)
– 1 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– Salt and freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Carefully slice each poblano pepper lengthwise and remove the seeds and membranes, keeping the stem intact for presentation.
3. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Season chuck roast cubes generously with salt and pepper on all sides.
5. Brown the meat in batches, about 3-4 minutes per side, developing a deep golden crust without overcrowding the pan.
6. Transfer the browned meat to a plate and reduce heat to medium.
7. Add the remaining olive oil to the same pot and sauté the diced onion for 4-5 minutes until translucent.
8. Stir in the minced garlic and cook for 30 seconds until fragrant but not browned.
9. Add the rinsed rice to the pot and toast for 2 minutes, stirring constantly until lightly golden.
10. Sprinkle in the cumin, smoked paprika, and dried oregano, toasting the spices for 30 seconds to release their oils.
11. Pour in the fire-roasted tomatoes with their juices and beef broth, scraping up any browned bits from the bottom of the pot.
12. Return the browned chuck roast to the pot and bring the mixture to a gentle simmer.
13. Cover and transfer to the preheated oven, baking for 1 hour and 15 minutes until the meat is fork-tender and rice has absorbed the liquid.
14. Remove from oven and let rest for 10 minutes, then fluff the mixture with a fork.
15. Stir in half the shredded cheese and all the chopped cilantro until well combined.
16. Spoon the filling generously into the prepared poblano peppers, mounding it slightly.
17. Arrange the stuffed peppers on the prepared baking sheet and top with remaining cheese.
18. Bake at 375°F for 20-25 minutes until the cheese is melted and bubbly with golden spots.
19. Let the peppers rest for 5 minutes before serving to allow the filling to set.

Divinely tender chuck roast melts into the aromatic rice filling, while the poblano peppers provide just enough gentle heat to complement the rich, smoky flavors. The contrast between the creamy cheese topping and the slightly charred pepper skin creates a textural symphony that’s both comforting and sophisticated. Consider serving these beauties with a crisp jicama slaw or alongside black beans for a complete Mexican-inspired feast that will have everyone asking for seconds.

Chuck Roast Tamales with Masa and Salsa Verde

Heralding the perfect marriage of tender braised meat and delicate corn masa, these chuck roast tamales with salsa verde represent the ultimate comfort food elevated to celebratory status. Here, slow-cooked beef melts into a vibrant tomatillo sauce, all wrapped in a tender corn husk package that steams to perfection. This recipe transforms humble ingredients into an unforgettable culinary experience that honors tradition while delivering restaurant-quality results at home.

Ingredients

– 3 lbs chuck roast, cut into 2-inch cubes (I prefer well-marbled cuts for maximum tenderness)
– 2 cups masa harina (the fresh, stone-ground variety makes all the difference)
– 1 ½ cups warm chicken broth (homemade if you have it, but good quality store-bought works beautifully)
– ¾ cup lard, at room temperature (this is non-negotiable for authentic, fluffy tamales)
– 1 lb fresh tomatillos, husks removed and rinsed (their bright acidity balances the rich beef perfectly)
– 2 jalapeños, stems removed (seeds in for extra heat if you’re feeling bold)
– 1 large white onion, quartered (sweet varieties like Vidalia work wonderfully here)
– 4 garlic cloves, peeled (fresh is essential for that aromatic punch)
– 1 cup fresh cilantro leaves (stems included for maximum flavor)
– 1 tsp baking powder (this little secret ensures light, airy masa)
– 1 tsp kosher salt, plus more for seasoning
– 24 dried corn husks, soaked in warm water for 1 hour until pliable

Instructions

1. Season chuck roast cubes generously with kosher salt on all sides.
2. Heat a large Dutch oven over medium-high heat for 2 minutes until hot, then sear beef in batches until deeply browned on all sides, about 8 minutes per batch.
3. Return all beef to the pot and add tomatillos, jalapeños, onion quarters, and garlic cloves around the meat.
4. Pour in just enough water to cover the ingredients halfway, about 2 cups.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 3 hours until beef shreds easily with a fork.
6. While beef cooks, drain corn husks and pat dry with kitchen towels.
7. In a large bowl, beat room temperature lard with an electric mixer on medium speed for 3 minutes until light and fluffy.
8. Whisk masa harina with baking powder and 1 teaspoon kosher salt in a separate bowl.
9. Gradually add masa mixture to beaten lard, alternating with warm chicken broth, mixing until a smooth, spreadable dough forms.
10. Test masa readiness by dropping a small ball into a glass of cold water—it should float immediately.
11. When beef is tender, remove from pot and shred using two forks, discarding any large fat pieces.
12. Transfer cooking liquid and vegetables to a blender, add cilantro, and blend on high for 2 minutes until completely smooth.
13. Return shredded beef to Dutch oven and pour in 2 cups of the blended salsa verde, simmering for 10 minutes until slightly thickened.
14. Spread 2 tablespoons of masa dough onto the center of each corn husk, leaving 1-inch borders on all sides.
15. Place 2 tablespoons of beef filling down the center of the masa.
16. Fold husk sides inward to encase filling, then fold bottom upward.
17. Arrange tamales upright in a steamer basket over 1 inch of boiling water.
18. Cover steamer tightly and steam over medium heat for 1 hour and 15 minutes until masa pulls away cleanly from husk.
19. Check water level every 30 minutes, adding more boiling water as needed to maintain steam.
20. Remove tamales from steamer and let rest for 10 minutes before serving.

Creating the perfect tamale requires patience, but the reward is extraordinary. Chuck roast becomes meltingly tender after its long braise, while the fresh masa provides a delicate, cake-like texture that contrasts beautifully with the bright, herbal salsa verde. Consider serving these tamales with extra salsa for dipping and a crisp cabbage slaw to cut through the richness—they make for an impressive centerpiece at any gathering.

Mexican-Style Chuck Roast Chili with Beans

Slow-simmered to perfection, this Mexican-style chuck roast chili transforms humble ingredients into a deeply comforting bowl of rich, complex flavors that will warm you from the inside out. Succulent beef chuck melts into a fragrant broth infused with smoky chiles and warm spices, creating the kind of meal that makes you grateful for cold weather. Savory beans add wonderful texture while soaking up all those incredible juices, making each spoonful a celebration of traditional Mexican comfort food.

Ingredients

– 2 lbs chuck roast, cut into 1-inch cubes (I find cutting against the grain ensures the most tender results)
– 2 tbsp extra virgin olive oil (my go-to for its fruity notes that complement the spices)
– 1 large yellow onion, finely diced (sweet varieties work beautifully here)
– 4 garlic cloves, minced (freshly minced releases the most aromatic oils)
– 2 tbsp chili powder (I prefer a blend with some heat for depth)
– 1 tbsp ground cumin (toasting whole seeds and grinding them fresh makes all the difference)
– 1 tsp dried oregano (Mexican oregano if you can find it)
– 1 (28 oz) can crushed tomatoes (San Marzano tomatoes create the richest base)
– 4 cups beef broth (homemade stock adds incredible depth)
– 2 (15 oz) cans pinto beans, rinsed (I love how their creamy texture holds up to long cooking)
– 1 tsp kosher salt (adjust at the end once flavors have melded)
– 1/2 tsp black pepper, freshly ground

Instructions

1. Pat the chuck roast cubes completely dry with paper towels to ensure proper browning.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Working in batches to avoid crowding, sear beef cubes until deeply browned on all sides, approximately 4-5 minutes per batch.
4. Transfer all seared beef to a plate, leaving any rendered fat in the pot.
5. Add diced onion to the hot pot and cook until translucent and lightly golden, about 6-8 minutes.
6. Stir in minced garlic and cook just until fragrant, about 30 seconds to prevent burning.
7. Sprinkle in chili powder, cumin, and oregano, toasting the spices for 1 minute until aromatic.
8. Pour in crushed tomatoes, scraping up any browned bits from the bottom of the pot.
9. Return the seared beef and any accumulated juices to the pot.
10. Add beef broth, salt, and pepper, stirring to combine all ingredients evenly.
11. Bring the mixture to a gentle boil, then immediately reduce heat to low.
12. Cover and simmer for 2 hours, stirring occasionally to prevent sticking.
13. Stir in rinsed pinto beans and continue simmering uncovered for 30 more minutes.
14. Skim off any excess fat from the surface with a spoon before serving. Velvety beans mingle with fall-apart tender beef in a rich, deeply spiced broth that coats the spoon beautifully. Serve this chili over creamy polenta for an elegant twist, or top with sharp cotija cheese and fresh cilantro to highlight its Mexican roots—either way, it’s pure comfort in a bowl.

Chuck Roast Tinga Tostadas with Avocado

Luxuriously tender and deeply flavorful, this chuck roast tinga transforms humble ingredients into an extraordinary meal that feels both comforting and sophisticated. Slowly simmered with smoky chipotles and aromatic spices, the shredded beef becomes impossibly soft, creating the perfect foundation for crisp tostadas. Topped with creamy avocado slices and fresh garnishes, this dish offers a beautiful balance of textures and flavors that will impress at any gathering.

Ingredients

• 2 pounds chuck roast, cut into 3-inch chunks (I find cutting against the grain first makes for more tender shredding later)
• 1 large white onion, thinly sliced (I prefer slicing pole-to-pole for better texture in the final dish)
• 3 cloves garlic, minced (freshly minced releases the most aromatic oils)
• 2 chipotle peppers in adobo sauce, minced plus 1 tablespoon of the sauce (this creates the perfect smoky heat level)
• 1 teaspoon dried oregano, preferably Mexican oregano if you have it
• 1 teaspoon ground cumin (toasting whole seeds and grinding them fresh makes a world of difference)
• 1 cup chicken broth, preferably low-sodium so you can control the seasoning
• 1 tablespoon vegetable oil (a neutral oil with high smoke point works best here)
• 8 corn tostada shells (I like the slightly thicker ones that hold up to the juicy filling)
• 2 ripe avocados, sliced (choose ones that yield slightly to gentle pressure)
• ¼ cup crumbled cotija cheese (the salty, crumbly texture is essential)
• ¼ cup fresh cilantro leaves (I always rinse and spin dry to keep them perky)
• 2 tablespoons Mexican crema (thinner than sour cream, it drizzles beautifully)
• 1 lime, cut into wedges (room temperature limes yield more juice)

Instructions

1. Pat the chuck roast chunks completely dry with paper towels and season all sides generously with salt and pepper.
2. Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Sear the chuck roast chunks in a single layer without crowding, cooking for 4-5 minutes per side until deeply browned.
4. Transfer the seared beef to a plate, leaving the rendered fat and browned bits in the pot.
5. Add the sliced onions to the hot pot and cook, stirring occasionally, for 6-8 minutes until softened and beginning to caramelize.
6. Stir in the minced garlic and cook for exactly 1 minute until fragrant but not browned.
7. Add the minced chipotle peppers, 1 tablespoon adobo sauce, dried oregano, and ground cumin, stirring constantly for 30 seconds to toast the spices.
8. Pour in 1 cup chicken broth, scraping the bottom of the pot to release all the flavorful browned bits.
9. Return the seared chuck roast and any accumulated juices to the pot, ensuring the meat is mostly submerged in liquid.
10. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 3 hours until the beef shreds easily with a fork.
11. Transfer the cooked beef to a cutting board and use two forks to shred it completely, discarding any large pieces of fat.
12. Return the shredded beef to the pot with the cooking liquid and simmer uncovered for 10 minutes to allow the flavors to meld and the sauce to thicken slightly.
13. While the beef simmers, arrange the tostada shells on a baking sheet and warm in a 300°F oven for 3-4 minutes until crisp.
14. Assemble the tostadas by spreading about ½ cup of the tinga beef mixture evenly over each warm tostada shell.
15. Top each tostada with 3-4 slices of avocado, a sprinkle of crumbled cotija cheese, and several cilantro leaves.
16. Drizzle each tostada with about 1 teaspoon Mexican crema and serve immediately with lime wedges on the side.

Zesty lime juice brightens the rich, smoky beef, while the crisp tostada provides the perfect textural contrast to the meltingly tender meat. The cool avocado slices and salty cotija cheese create layers of flavor that make each bite complex and satisfying. For an elegant presentation, arrange the assembled tostadas on a large platter scattered with extra cilantro sprigs and serve family-style.

Smoky Mexican Chuck Roast Picadillo

Just imagine tender chunks of beef simmered in a rich, smoky sauce with the warm embrace of Mexican spices—this chuck roast picadillo transforms humble ingredients into something truly spectacular. Juicy ground chuck mingles with sweet raisins, briny olives, and earthy potatoes in a dish that feels both comforting and elegantly complex. Perfect for weeknight dinners or festive gatherings, it’s a recipe that promises depth in every bite.

Ingredients

• 2 lbs chuck roast, cut into 1-inch cubes—I find this cut delivers incredible flavor when slow-cooked
• 2 tbsp extra virgin olive oil, my go-to for its fruity notes that enhance the smokiness
• 1 large yellow onion, finely diced—sweet varieties like Vidalia work beautifully here
• 4 garlic cloves, minced fresh for that pungent kick
• 2 chipotle peppers in adobo sauce, minced, plus 1 tbsp of the sauce for a controlled heat
• 1 tsp ground cumin, toasted briefly to unlock its aromatic oils
• 1 tsp dried oregano, preferably Mexican for its robust flavor
• 1 cup crushed tomatoes, from a can—I prefer San Marzano for their bright acidity
• 1 cup beef broth, low-sodium to let the spices shine
• 1 large russet potato, peeled and diced into ½-inch cubes
• ½ cup green olives, pitted and sliced—their briny pop balances the richness
• ¼ cup raisins, plumped in warm water to keep them tender
• Salt, to season layers as you go rather than all at once

Instructions

1. Pat the chuck roast cubes completely dry with paper towels to ensure a proper sear.
2. Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes.
3. Sear the beef in a single layer, turning to brown all sides for 6–8 minutes total—this builds a flavorful fond.
4. Transfer the beef to a plate, leaving any rendered fat in the pot.
5. Add the diced onion and sauté until translucent and lightly golden, about 5 minutes.
6. Stir in the minced garlic and cook for 1 minute until fragrant but not browned.
7. Mix in the chipotle peppers, adobo sauce, cumin, and oregano, toasting for 30 seconds to deepen their flavors.
8. Pour in the crushed tomatoes and beef broth, scraping the bottom to release any browned bits.
9. Return the seared beef and any accumulated juices to the pot.
10. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 1 hour and 30 minutes.
11. Add the diced potatoes, sliced olives, and drained raisins, stirring to combine.
12. Continue simmering uncovered for another 30 minutes, or until the potatoes are fork-tender and the sauce has thickened slightly.
13. Season with salt gradually, tasting as you go to avoid over-salting.

Hearty and deeply satisfying, this picadillo boasts tender beef that melts at the touch of a fork, while the potatoes soak up the smoky, slightly sweet sauce. For a creative twist, serve it over creamy polenta or stuff it into warm corn tortillas with a sprinkle of fresh cilantro—each variation highlights its versatile, robust character.

Chuck Roast Pozole Rojo with Toppings

Warm, comforting, and deeply flavorful, this chuck roast pozole rojo transforms humble ingredients into an extraordinary meal that feels both celebratory and nourishing. With tender shreds of beef and hominy swimming in a rich, brick-red broth, it’s the kind of dish that invites lingering at the table. I love serving it on chilly evenings when only something soul-warming will do.

Ingredients

– 3 lbs chuck roast, cut into 2-inch cubes (I always trim excess fat for a cleaner broth)
– 2 cups dried hominy, soaked overnight (this plumps up beautifully for the perfect chew)
– 4 dried guajillo chiles, stems and seeds removed (they lend a mild heat and gorgeous color)
– 2 dried ancho chiles, stems and seeds removed (for their sweet, raisin-like depth)
– 1 large white onion, roughly chopped (I save the skins for a richer broth)
– 6 cloves garlic, smashed (fresh garlic is non-negotiable here)
– 2 tsp dried oregano, preferably Mexican (it’s more aromatic than Mediterranean varieties)
– 1 tbsp kosher salt (adjust later, but start here for balanced seasoning)
– 8 cups cold water (using cold water helps extract maximum flavor from the beef)
– 2 tbsp vegetable oil (a neutral oil lets the chile flavors shine)

Instructions

1. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Pat chuck roast cubes dry with paper towels and sear in batches until deeply browned on all sides, about 4-5 minutes per batch.
3. Return all beef to the pot and add chopped onion, smashed garlic, and cold water, scraping up any browned bits from the bottom.
4. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 2 hours until beef is fork-tender. Tip: Keep the lid slightly ajar to prevent boiling over.
5. While beef simmers, toast guajillo and ancho chiles in a dry skillet over medium heat for 30 seconds per side until fragrant.
6. Transfer toasted chiles to a bowl, cover with hot water, and soak for 20 minutes until softened.
7. Drain soaked chiles and blend with 1 cup of fresh water until completely smooth, about 1 minute.
8. Strain chile puree through a fine-mesh sieve into the beef broth, pressing with a spoon to extract all the pulp.
9. Stir in soaked hominy, dried oregano, and kosher salt, then cover and simmer for 1 more hour. Tip: Stir occasionally to prevent hominy from sticking.
10. Skim any excess fat from the surface with a ladle before serving. Tip: Let pozole rest for 10 minutes off heat for flavors to meld.
Perfectly balanced between hearty and brothy, this pozole boasts tender shreds of beef that melt alongside the chewy hominy. The deep, smoky chile broth invites a generous topping of crisp cabbage, radishes, and lime for brightness. I love serving it with warm tortillas for dipping into every last spoonful.

Mexican Chuck Roast Sopes with Refried Beans

Nestled at the intersection of rustic comfort and vibrant flavor, this Mexican chuck roast sopes recipe transforms humble ingredients into an extraordinary meal. The tender, slow-braised beef paired with creamy refried beans creates a foundation that’s both satisfying and elegantly layered. Each component, from the golden masa cakes to the zesty toppings, invites you to savor the rich tapestry of textures and tastes.

Ingredients

• 2 lbs chuck roast, trimmed of excess fat—I find this cut yields the most succulent, fall-apart texture after braising.
• 1 cup dried pinto beans, soaked overnight for creamier results and quicker cooking.
• 2 cups masa harina, the heart of authentic sopes—I always use Maseca for its consistent, fine grind.
• 1 ½ cups warm water, just enough to bring the dough together without sticking.
• 1 large white onion, finely diced—this sweetens beautifully as it cooks down.
• 4 cloves garlic, minced; fresh is non-negotiable here for that aromatic punch.
• 2 tbsp vegetable oil, my go-to for high-heat searing without overpowering flavors.
• 1 tsp cumin seeds, toasted and ground for a deeper, earthier note.
• 1 tsp dried oregano, preferably Mexican variety for its robust, floral character.
• 4 cups beef broth, low-sodium to let the natural meat flavors shine.
• Salt, to season layers as you go—I prefer fine sea salt for even distribution.
• Cotija cheese, for crumbling over the top; its salty tang is the perfect finish.
• Fresh cilantro, chopped—a handful brightens every bite.
• Lime wedges, for squeezing; their acidity cuts through the richness beautifully.

Instructions

1. Pat the chuck roast completely dry with paper towels, then season all sides generously with salt.
2. Heat 1 tablespoon of vegetable oil in a large Dutch oven over medium-high heat until it shimmers.
3. Sear the chuck roast for 4–5 minutes per side, until a deep brown crust forms—this builds foundational flavor.
4. Transfer the seared roast to a plate and reduce the heat to medium.
5. Add the diced onion to the pot and cook for 6–8 minutes, stirring occasionally, until translucent and lightly golden.
6. Stir in the minced garlic, cumin, and oregano, cooking for 1 minute until fragrant—toasting the spices unlocks their oils.
7. Return the chuck roast to the pot and pour in the beef broth, scraping up any browned bits from the bottom.
8. Bring the liquid to a gentle simmer, then cover and reduce heat to low; braise for 3–3 ½ hours, until the meat shreds easily with a fork.
9. While the roast cooks, drain the soaked pinto beans and rinse under cold water.
10. Place the beans in a medium saucepan and cover with 2 inches of fresh water.
11. Bring to a boil over high heat, then reduce to a simmer and cook uncovered for 1–1 ½ hours, until tender—skimming foam ensures a clearer broth.
12. Drain the cooked beans, reserving ½ cup of the cooking liquid.
13. Mash the beans thoroughly with a potato masher, adding the reserved liquid gradually until creamy but not runny.
14. Season the refried beans with salt to taste and keep warm over low heat.
15. In a medium bowl, combine the masa harina with 1 ½ cups warm water and a pinch of salt.
16. Knead the mixture for 3–4 minutes until a smooth, pliable dough forms—it should feel like soft Play-Doh.
17. Divide the dough into 12 equal portions and roll each into a ball.
18. Press each ball into a 3-inch round, ¼-inch thick disc, pinching the edges to form a slight rim.
19. Heat a comal or skillet over medium heat and cook the sopes for 2–3 minutes per side, until lightly toasted and firm.
20. Shred the braised chuck roast using two forks, discarding any large fat pieces.
21. To assemble, spread a layer of warm refried beans onto each sope base.
22. Top with a generous portion of shredded chuck roast, then garnish with crumbled Cotija cheese and fresh cilantro.
23. Serve immediately with lime wedges on the side for squeezing over.

Buttery, slow-braised chuck roast melts into creamy refried beans, all cradled by crisp-edged masa sopes that offer a satisfying chew. The tang of Cotija and bright cilantro lift each bite, while a squeeze of lime cuts through the richness with citrusy precision. For a stunning presentation, arrange them on a platter scattered with extra lime wedges and let guests build their own—each sope becomes a miniature edible masterpiece.

Chuck Roast Empanadas with Spicy Salsa

Hearty and sophisticated, these chuck roast empanadas elevate humble ingredients into elegant handheld parcels, where tender shredded beef mingles with aromatic spices beneath a golden, flaky crust. Perfect for entertaining or a special family dinner, they strike that beautiful balance between rustic comfort and refined presentation that makes any meal feel like an occasion.

Ingredients

• 2 lbs chuck roast, trimmed of excess fat (this cut becomes incredibly tender when slow-cooked)
• 1 large yellow onion, finely diced (I find this releases the sweetest flavor when sautéed slowly)
• 4 cloves garlic, minced (freshly minced makes all the difference here)
• 2 tbsp olive oil, plus more for brushing (extra virgin is my go-to for its fruity notes)
• 1 cup beef broth (homemade if you have it, but a good quality store-bought works beautifully)
• 1 tsp ground cumin (toasting whole seeds and grinding them fresh adds incredible depth)
• 1 tsp smoked paprika (this gives the filling that subtle smokiness I love)
• 1 package (about 16 count) pre-made empanada discs, thawed if frozen (these save so much time while still delivering that perfect flaky texture)
• 1 egg, lightly beaten with 1 tbsp water (room temperature eggs create the smoothest egg wash)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Season the chuck roast generously on all sides with salt and pepper.
3. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
4. Sear the chuck roast for 4-5 minutes per side until deeply browned, developing those flavorful fond in the pot.
5. Transfer the seared roast to a plate and reduce heat to medium.
6. Add the diced onion to the same pot and cook for 6-8 minutes until translucent and lightly golden, scraping up any browned bits from the bottom.
7. Stir in the minced garlic and cook for exactly 1 minute until fragrant but not browned.
8. Sprinkle in the cumin and smoked paprika, toasting the spices for 30 seconds to release their oils and intensify their flavor.
9. Return the chuck roast to the pot and pour in the beef broth, making sure the liquid comes about halfway up the sides of the meat.
10. Bring to a simmer, then cover and transfer to the preheated oven to braise for 2.5-3 hours until the meat shreds easily with a fork.
11. Remove the pot from the oven and transfer the chuck roast to a cutting board, reserving the cooking liquid.
12. Using two forks, shred the beef into bite-sized pieces, discarding any large pieces of fat.
13. Return the shredded beef to the pot with the cooking liquid and stir to combine, creating a moist but not soupy filling.
14. Let the filling cool to room temperature, about 30 minutes, which prevents the empanada dough from becoming soggy.
15. Place about 3 tablespoons of the cooled filling in the center of each empanada disc.
16. Fold the dough over the filling to create a half-moon shape and press the edges firmly together.
17. Crimp the edges with a fork to seal completely, ensuring no filling escapes during baking.
18. Arrange the empanadas on the prepared baking sheet and brush the tops lightly with the egg wash.
19. Bake for 20-25 minutes until the crust is golden brown and flaky.

Let them rest for 5 minutes before serving to allow the filling to set. Luxuriously flaky crust gives way to the deeply savory, tender shredded beef that practically melts in your mouth. Serve these warm with a vibrant spicy salsa for contrast, or for an elegant presentation, arrange them on a wooden board with small bowls of various dipping sauces for guests to sample.

Summary

Joyful cooking awaits with these 21 Mexican-inspired chuck roast recipes that bring vibrant flavors to your table. From cozy family dinners to festive gatherings, there’s something for every occasion. We’d love to hear which recipes become your favorites—leave a comment below and share this delicious inspiration on Pinterest with fellow home cooks!