{"id":6316,"date":"2025-04-24T16:33:05","date_gmt":"2025-04-24T16:33:05","guid":{"rendered":"http:\/\/isticharati.ma\/?p=6316"},"modified":"2025-04-24T16:33:05","modified_gmt":"2025-04-24T16:33:05","slug":"poor-mans-burnt-ends-with-a-mexican-twist-%f0%9f%a5%a9%f0%9f%94%a5","status":"publish","type":"post","link":"https:\/\/isticharati.ma\/?p=6316","title":{"rendered":"Poor Man\u2019s Burnt Ends with a Mexican Twist \ud83e\udd69\ud83d\udd25"},"content":{"rendered":"

\"\"<\/p>\n

\n

\ud83c\udf1f Smoky, Spicy, and Tender<\/p>\n

\ud83d\uded2 Ingredients (Serves 4)<\/strong><\/h1>\n

\nFor the Beef:<\/strong><\/p>\n

2 lbs chuck roast, cut into 1.5-inch cubes<\/p>\n

2 tbsp olive oil<\/p>\n

1 tbsp smoked paprika<\/p>\n

1 tbsp ground cumin<\/p>\n

1 tsp garlic powder<\/p>\n

1 tsp onion powder<\/p>\n

1 tsp dried oregano<\/p>\n

Salt & black pepper, to taste<\/p>\n

For the Mexican BBQ Sauce:<\/strong><\/p>\n

1\/2 cup tomato sauce<\/p>\n

1\/4 cup beef broth<\/p>\n

2 tbsp adobo sauce (from canned chipotle peppers)<\/p>\n

1 chipotle pepper in adobo, minced<\/p>\n

2 tbsp honey<\/p>\n

1 tbsp lime juice<\/p>\n

1 tsp smoked paprika<\/p>\n

1 tsp ground cumin<\/p>\n

Salt, to taste<\/p>\n

For Garnish:<\/strong><\/p>\n

Fresh cilantro, chopped<\/p>\n

Lime wedges<\/p>\n

\n

TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n

<\/p>\n<\/div>\n

\"\"<\/p>\n

\ud83d\udd2a Prep the Ingredients<\/strong><\/h1>\n

\nSeason the Beef:<\/strong><\/p>\n

Pat the beef cubes dry with paper towels. In a large bowl, toss the beef with olive oil, smoked paprika, cumin, garlic powder, onion powder, oregano, salt, and pepper until evenly coated.<\/p>\n

Make the Mexican BBQ Sauce:<\/strong><\/p>\n

In a bowl, whisk together tomato sauce, beef broth, adobo sauce, minced chipotle pepper, honey, lime juice, smoked paprika, cumin, and salt. Set aside.<\/p>\n

\ud83d\udd25 Cook the Burnt Ends:<\/strong><\/p>\n

Preheat your oven to 275\u00b0F (135\u00b0C) or set up a smoker for indirect heat at the same temperature.<\/p>\n

Place the seasoned beef cubes in a foil pan or oven-safe dish. Pour half of the Mexican BBQ sauce over the beef, tossing to coat.<\/p>\n

Cover the pan with foil and cook in the oven or smoker for 2.5\u20133 hours, until the beef is tender but not falling apart.<\/p>\n

Remove the foil, increase the oven temperature to 400\u00b0F (200\u00b0C) or move the beef to a hotter part of the smoker. Add the remaining BBQ sauce and cook uncovered for another 20\u201330 minutes, stirring occasionally, until the beef develops a caramelized, crispy exterior.<\/p>\n

\ud83c\udf74 Serve It Like This:<\/strong><\/p>\n

Pile the burnt ends on a serving platter or in a dish.<\/p>\n

Sprinkle with fresh chopped cilantro and serve with lime wedges for squeezing over the top.<\/p>\n

Pair with warm tortillas, Mexican street corn, or a simple slaw \ud83c\udf3d\ud83c\udf2e<\/p>\n

\ud83d\udd25 Pro Tips:<\/strong><\/p>\n

For extra smokiness, add a teaspoon of liquid smoke to the BBQ sauce if you\u2019re using an oven.<\/p>\n

Let the beef rest for 5 minutes before serving to lock in the juices.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

\ud83c\udf1f Smoky, Spicy, and Tender \ud83d\uded2 Ingredients (Serves 4) For the Beef: 2 lbs chuck roast, cut into 1.5-inch cubes 2 tbsp olive oil 1 tbsp smoked paprika 1 tbsp ground cumin 1 tsp garlic powder 1 tsp onion powder 1 tsp dried oregano Salt & black pepper, to taste For the Mexican BBQ Sauce: […]<\/p>\n","protected":false},"author":1,"featured_media":6319,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6316","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6316","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6316"}],"version-history":[{"count":1,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6316\/revisions"}],"predecessor-version":[{"id":6320,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6316\/revisions\/6320"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/media\/6319"}],"wp:attachment":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6316"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6316"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6316"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}