This hearty Carne Tachonada is a classic Tex-Mex feast that delivers deep, savory flavors with every bite. The star of the dish is a tender beef pot roast, carefully stuffed with strips of smoked ham and pungent garlic cloves, creating a delightful contrast in textures. As it roasts slowly in a rich sauce made from sautéed onions, bell peppers, and tomato puree, the meat becomes incredibly juicy and fork-tender. The smokiness of the ham infuses the beef, while the vegetables provide a sweet, aromatic base. Perfect for Sunday dinners or family gatherings, this dish brings warmth and comfort to the table. ItâÂÂs a robust, satisfying main course that pairs beautifully with rice or crusty bread to soak up the delicious juices.
Elizabeth Taylor’S Carne Tachonada De Puerto
Description
This hearty Carne Tachonada is a classic Tex-Mex feast that delivers deep, savory flavors with every bite. The star of the dish is a tender beef pot roast, carefully stuffed with strips of smoked ham and pungent garlic cloves, creating a delightful contrast in textures. As it roasts slowly in a rich sauce made from saut&# 195;©ed onions, bell peppers, and tomato puree, the meat becomes incredibly juicy and fork-tender. The smokiness of the ham infuses the beef, while the vegetables provide a sweet, aromatic base. Perfect for Sunday dinners or family gatherings, this dish brings warmth and comfort to the table. ItâÂÂs a robust, satisfying main course that pairs beautifully with rice or crusty bread to soak up the delicious juices.Ingredients
Directions
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Preheat your oven to 325ðF (165ðC).
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Prepare a 5 lb beef pot roast by trimming excess fat if necessary.
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Mash 30 ml of garlic into a fine paste.
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Cut the smoked ham into thin strips, approximately 1/2 inch wide.
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Using a sharp knife or skewer, create small indentations or pockets all over the surface of the beef roast.
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Insert the garlic paste and ham strips into the indentations, ensuring they are embedded into the meat.
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Season the entire roast generously with salt and pepper, rubbing it well into the surface.
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Heat 4 tablespoons of oil in a large oven-safe Dutch oven or heavy skillet over medium-high heat.
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Brown the beef roast on all sides until a deep golden crust forms, about 3-4 minutes per side.
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Remove the roast and set it aside on a plate.
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In the same pot, add the minced onion and bell pepper. Sauté until softened, about 5 minutes.
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Stir in 2 cups of tomato puree and simmer for 2 minutes to meld the flavors.
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Return the beef roast to the pot, nestling it into the vegetable mixture.
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Pour any remaining juices from the plate over the roast.
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Cover the pot tightly with a lid or foil.
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Transfer to the preheated oven and roast for 45 minutes to 1 hour, or until the meat is fork-tender.
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Let the roast rest for 10 minutes before slicing and serving with the sauce.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 123.4kcal
- % Daily Value *
- Total Fat 3.1g5%
- Saturated Fat 1.0g5%
- Cholesterol 40.9mg14%
- Sodium 1111.7mg47%
- Total Carbohydrate 0.9g1%
- Dietary Fiber 0.0g0%
- Sugars 0.9g
- Protein 21.3g43%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
