Mexican Ancho Chile Braised Beef with Roasted Corn Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Slow-braised beef shoulder in a smoky ancho chile sauce paired with a bright roasted corn and cilantro salsa, capturing bold flavors from regional Mexican cuisine. This mexican-inspired beef ready in about 215 minutes blends beef shoulder roast, vegetable oil, ancho chile powder into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 195 min Serves 6 Mexican cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. Rub 3 lbs beef shoulder roast all over with 2 tbsp vegetable oil, 2 tbsp ancho chile powder, 1 tsp ground cumin, 1 1/2 tsp salt, and 1 tsp black pepper.
  2. Step 2: Heat a large Dutch oven over medium-high heat. Sear beef roast on all sides until deeply browned, about 3-4 minutes per side. Remove beef and set aside.
  3. Step 3: Add 1 large sliced yellow onion and 5 minced garlic cloves to the pot and sauté for 5 minutes until softened and fragrant.
  4. Step 4: Return beef to pot and add 2 cups beef broth and 14 oz canned diced tomatoes. Cover with lid and transfer to oven. Braise for 3 hours until beef is fork-tender.
  5. Step 5: While beef cooks, heat a grill pan over medium-high heat. Grill 2 cups fresh corn kernels, stirring occasionally, until lightly charred, about 6 minutes.
  6. Step 6: Combine grilled corn with 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, and 1 small minced jalapeño in a bowl.
  7. Step 7: Shred braised beef with two forks and serve topped with roasted corn salsa for a bright contrast.

Frequently asked questions

How long does Mexican Ancho Chile Braised Beef with Roasted Corn Salsa take to make?

Total time is about 215 minutes (20 min prep + 195 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Mexican Ancho Chile Braised Beef with Roasted Corn Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Mexican Ancho Chile Braised Beef with Roasted Corn Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mexican Ancho Chile Braised Beef with Roasted Corn Salsa for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Mexican Ancho Chile Braised Beef with Roasted Corn Salsa?

Mexican beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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