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Baja Beef


From my Tucson kitchen a tu casa! This makes the BEST burritos, tostadas, street tacos, tortas, you name it! A Casa Finnegan party favorite! Serve with warm tortillas, sides of chopped onion, shredded purple cabbage, fresh limes and crumbled queso fresco. Comida de amor!

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Rate this recipe 4.5/5 (19 Votes)


  • 1 1/2- 2 lbs beef chuck eye or roast
  • salt and pepper, Montreal seasoning, or other favorite spice rub blend
  • aprox 3 TBS olive oil for pan searing
  • 1 large onion chopped
  • 6-8 cloves chopped fresh garlic
  • 4-5 poblanos, roasted, peeled and chopped
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1 tsp Mexican oregano
  • 2-3 tsp NewMexico red chili, depending on your taste buds
  • 1 14.5 oz can diced roasted tomatoes, or 1 1/2 cups pureed fresh tomatoes
  • 1/3 cup tequila, plus some for the cook
  • 1/2-1 tsp salt -to taste
  • 2 tsp sugar
  • 1/2 cup chopped cilantro



Step 1

Sprinkle the seasoning all over the roast. Place a heavy skillet on the stove top and swirl a good amount of olive oil in pan. Turn heat to medium and let the oil heat until shimmering. Add the beef roast to the pan and sear 3-4 minutes each side or until a golden brown crust appears. Place the seared roast into the crock pot. Add the onion and garlic to the pan and saute to soften. Add a fat dash of water, or oops, tequila, into the searing pan to deglaze any stuck bits. Add the chopped roasted poblanos and stir, add the sauted veggies to crock on top of meat. Sprinkle the cumin, coriander, oregano, red chili, salt and sugar on top of the meat. Pour the tomatoes and tequila over the meat and spices. Cook on high for 4-6 hours or low for 8-10 hours or until the meat is falling apart and shreds easily with a spoon or fork. Taste and add salt and pepper if needed. Add the chopped cilantro and stir.
Serve with warm tortillas and sides of chopped onion, shredded purple cabbage, fresh limes and crumbled queso fresco.


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