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Elizabeth Taylor’S Carne Tachonada De Puerto

Elizabeth Taylor's Carne Tachonada De Puerto recipe image
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. It’s a robust, satisfying main course that pairs beautifully with rice or crusty bread to soak up the delicious juices.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 123.4
Dietary: Gluten-free
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. It’s a robust, satisfying main course that pairs beautifully with rice or crusty bread to soak up the delicious juices.
Ingredients
  • 3/4 pound Smoked raw ham -- 1x1/2"
Directions
  1. 1
    Preheat your oven to 325°F (165°C).
  2. 2
    Prepare a 5 lb beef pot roast by trimming excess fat if necessary.
  3. 3
    Mash 30 ml of garlic into a fine paste.
  4. 4
    Cut the smoked ham into thin strips, approximately 1/2 inch wide.
  5. 5
    Using a sharp knife or skewer, create small indentations or pockets all over the surface of the beef roast.
  6. 6
    Insert the garlic paste and ham strips into the indentations, ensuring they are embedded into the meat.
  7. 7
    Season the entire roast generously with salt and pepper, rubbing it well into the surface.
  8. 8
    Heat 4 tablespoons of oil in a large oven-safe Dutch oven or heavy skillet over medium-high heat.
  9. 9
    Brown the beef roast on all sides until a deep golden crust forms, about 3-4 minutes per side.
  10. 10
    Remove the roast and set it aside on a plate.
  11. 11
    In the same pot, add the minced onion and bell pepper. Sauté until softened, about 5 minutes.
  12. 12
    Stir in 2 cups of tomato puree and simmer for 2 minutes to meld the flavors.
  13. 13
    Return the beef roast to the pot, nestling it into the vegetable mixture.
  14. 14
    Pour any remaining juices from the plate over the roast.
  15. 15
    Cover the pot tightly with a lid or foil.
  16. 16
    Transfer to the preheated oven and roast for 45 minutes to 1 hour, or until the meat is fork-tender.
  17. 17
    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.

Keywords: beef, carne tachonada, garlic, ham, main course, meat, pot roast, pork, roast, smoked, tex-mex, tomato sauce, comfort food, dinner, family meal
Read it online: https://www.chefs-mate.com/recipe/elizabeth-taylors-carne-tachonada-de-puerto/