Servings: 4 – 6
Preparation: 30 minutes
Cooking: 3 hours 40 minutes
Packed with flavour and comforting, this Mexican-inspired recipe from Chef Harrison-Cloutier guarantees to serve up a protein-packed meal! For a finishing touch, add guacamole and fresh coriander, which will nicely complement the taste of the ancho chili and Van Houtte® Original House Blend coffee.
Preheat oven to 325°F.
Brown beef cubes in a Dutch oven or large oven-safe pan with a little vegetable oil. Set aside in a bowl for later.
In the same pan, sautée onions and garlic in vegetable oil. Once translucent, add tomato paste, ancho pepper paste, spices, salt, cocoa, flour, coffee, beer and black beans. Mix well scraping the bottom of pan to get all the bits off the bottom. Add the beef back to the pan. Mix and add water until almost covered (leave about ½” of meat mixture uncovered).
Cover and bake for 3 hours.
Once meat is tender, remove from oven and add honey and lime juice. Let stand 30 minutes covered.
Serve with tortillas and guacamole.
*Heat 1 cup of water. Add 6 dried ancho peppers with seeds and stem removed and bake for 10 minutes at 300°F. Soak for 30 minutes, then mix in blender to make a purée.
Fans of Mexican cuisine will love this recipe, crafted by the celebrated chef of Montreal’s Grumman ‘78 restaurant. The star ingredient that makes all the difference? Van Houtte® Original House Blend coffee. Buy it online or in stores.
Get to know the Canadian master chefs behind Van Houtte®’s 100th Anniversary recipe series.
This Elliot Lake, Ontario native has made a name for himself working in some of Quebec’s top establishments, including Le Continental and Pas d’cochon dans mon salon. Today, he leads the kitchen at beloved Montreal restaurant, Grumman ’78, where he adapts his menu to the seasons and showcases the best produce Quebec has to offer.
