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Pat the beef cubes dry with paper towels. Season generously with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.

Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Working in batches if necessary, brown the beef on all sides until a deep crust forms. Remove the beef and set aside.

Reduce the heat to medium. Add the chopped yellow onion to the pot and cook until softened, about 5 minutes. Add the minced garlic, chili powder, ground cumin, smoked paprika, and dried oregano. Cook for 1 minute more, stirring constantly, until fragrant.

Return the browned beef to the pot. Pour in the beef broth. Bring to a simmer, then cover the pot and transfer to a preheated oven at 325°F. Cook for 3 hours, or until the beef is fork-tender and easily shreds.

Carefully remove the pot from the oven. Using two forks, shred the beef directly in the pot, allowing it to absorb the flavorful cooking liquid.

Stir in the frozen corn and 1/4 cup of chopped fresh cilantro. Cook on the stovetop over medium heat for 7 minutes, uncovered, until the corn is heated through and the sauce has slightly thickened. Taste and adjust seasoning as needed.

While the beef is cooking, prepare the pico de gallo: Combine the diced Roma tomatoes, finely diced red onion, minced jalapeño, 1/4 cup of chopped fresh cilantro, lime juice, and 1/2 teaspoon of kosher salt in a medium bowl. Stir well to combine.

Ladle the spicy corn and shredded beef skillet into bowls. Top generously with the fresh pico de gallo. Serve immediately.


Pat the beef cubes dry with paper towels. Season generously with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.

Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Working in batches if necessary, brown the beef on all sides until a deep crust forms. Remove the beef and set aside.

Reduce the heat to medium. Add the chopped yellow onion to the pot and cook until softened, about 5 minutes. Add the minced garlic, chili powder, ground cumin, smoked paprika, and dried oregano. Cook for 1 minute more, stirring constantly, until fragrant.

Return the browned beef to the pot. Pour in the beef broth. Bring to a simmer, then cover the pot and transfer to a preheated oven at 325°F. Cook for 3 hours, or until the beef is fork-tender and easily shreds.

Carefully remove the pot from the oven. Using two forks, shred the beef directly in the pot, allowing it to absorb the flavorful cooking liquid.

Stir in the frozen corn and 1/4 cup of chopped fresh cilantro. Cook on the stovetop over medium heat for 7 minutes, uncovered, until the corn is heated through and the sauce has slightly thickened. Taste and adjust seasoning as needed.

While the beef is cooking, prepare the pico de gallo: Combine the diced Roma tomatoes, finely diced red onion, minced jalapeño, 1/4 cup of chopped fresh cilantro, lime juice, and 1/2 teaspoon of kosher salt in a medium bowl. Stir well to combine.

Ladle the spicy corn and shredded beef skillet into bowls. Top generously with the fresh pico de gallo. Serve immediately.
