Bistec Pedazos on Roasted Corn and Garlic Chipotle Mashers

Think Mexi-Texi roast beef. Think smoky spicy smashed red potatoes with roasted corn. Then stop thinking and start cooking.

Bistec Pedazos on Roasted Corn and Garlic Chipotle Mashers
adapted from Southern Living

3 lb. beef chuck roast
1 1/2 tsp salt, divided use
1/2 tsp ground black pepper
3 TBS vegetable oil
3/4 cup all-purpose flour
2 tsp chili powder
2 tsp oregano leaves
2 tsp ground cumin
1/2 tsp ground chipotle chile pepper
1 cup warm water
2 cups beef broth
Roasted Corn and Garlic Chipotle Mashers (recipe below)
Garnishes (optional): sour cream, chopped cilantro, sliced avocado

Cut roast into 2" pieces. Sprinkle beef with 1/2 tsp salt and 1/2 tsp pepper. Preheat vegetable oil in a Dutch oven over high heat. Brown roast, stirring pieces every few minutes to make sure all sides are browned.

In a large bowl combine flour, chili powder, oregano, cumin, chipotle chili pepper, and 1 tsp salt. Add one cup of warm water to the mixture and whisk until the mixture is smooth and free of lumps.

Pour beef broth into Dutch oven, followed by the flour mixture. With heat on high, bring the broth mixture to a boil and stir until fully combined. With Dutch oven covered, reduce heat to low and simmer to 3 hours. Meat will be fork tender. Be sure to stir the meat mixture every 20 minutes while it is simmering to keep the beef from sticking to the bottom of the pot.

To serve, spoon a serving of potatoes onto a plate and top with several chunks of roast. Spoon gravy over the top. To garnish, spoon some sour cream on top of the beef and sprinkle with cilantro. Perch a thin slice of avocado on top of the sour cream.

Roasted Corn and Garlic Chipotle Mashers

1 garlic bulb
2 TBS olive oil
3 ears fresh corn
2 lb red potatoes, cut into 2" cubes
3/4 cup sour cream
4 TBS butter
1/2 cup milk
1 1/2 tsp salt
1 canned chipotle in adobo sauce, finely chopped
1 tsp adobo sauce from can
1 tsp pepper

(While roast is cooking)
Preheat oven to 400 degrees. Slice off the pointed tip of the garlic bulb and place garlic on a piece of foil. Drizzle 1 TBS olive oil over the garlic and wrap the bulb tightly in foil. Shuck corn and place on a baking sheet. Drizzle corn with 1 TBS olive oil.

Bake garlic for 1 hour. After 15 minutes, add the corn to the oven, and bake with garlic 45 minutes. Allow the garlic and corn to cool until easy to handle. Squeeze pulp from the garlic cloves, reserving half of the pulp and saving the other half for another use. Slice kernels from corn cob.

Cook potatoes in salted boiling water for 15-20 minutes, or until fork tender. Drain and return to pan.

In a small saucepan, combine garlic pulp, sour cream, butter, and remaining ingredients and whisk until combined. Heat over medium heat until butter melts.

Crush potatoes lightly. Add garlic mixture and continue mashing until potatoes are coarsely mashed and garlic mixture is completely blended. Stir in reserved corn.