Spicy Corn and Shredded Beef Skillet with Fresh Pico de Gallo
Spicy Corn and Shredded Beef Skillet with Fresh Pico de Gallo
Ingredients
For the Spicy Beef Skillet
- 2 pounds beef chuck roast, cut into 1 1/2-inch cubes
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups beef broth
- 1 1/2 cups frozen corn
- 1/4 cup fresh cilantro, chopped
For the Fresh Pico de Gallo
- 3 Roma tomatoes, diced
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1/2 teaspoon kosher salt
Instructions
- 1
Pat the beef cubes dry with paper towels. Season generously with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
⏱️ 5 min
- 2
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.
⏱️ 10 min
- 3
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.
⏱️ 8 min
- 4
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.
⏱️ 180 min•🌡️ 325
- 5
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.
⏱️ 10 min
- 6
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.
⏱️ 7 min
- 7
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.
⏱️ 15 min
- 8
Ladle the spicy corn and shredded beef skillet into bowls. Top generously with the fresh pico de gallo. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Corn and Shredded Beef Skillet with Fresh Pico de Gallo
Ingredients
For the Spicy Beef Skillet
- 2 pounds beef chuck roast, cut into 1 1/2-inch cubes
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups beef broth
- 1 1/2 cups frozen corn
- 1/4 cup fresh cilantro, chopped
For the Fresh Pico de Gallo
- 3 Roma tomatoes, diced
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1/2 teaspoon kosher salt
Instructions
- 1
Pat the beef cubes dry with paper towels. Season generously with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
⏱️ 5 min - 2
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.
⏱️ 10 min - 3
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.
⏱️ 8 min - 4
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.
⏱️ 180 min•🌡️ 325 - 5
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.
⏱️ 10 min - 6
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.
⏱️ 7 min - 7
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.
⏱️ 15 min - 8
Ladle the spicy corn and shredded beef skillet into bowls. Top generously with the fresh pico de gallo. Serve immediately.
⏱️ 5 min