Chipotle shredded beef flatbread sandwiches
The best part about the components of this dish is that you can mix and match the pieces. Enjoy the corn and bean relish as part of this sandwich or with a bowl of tortilla chips. Enjoy the queso drizzled over a hamburger or tossed with macaroni. Even the spicy beef can be served on its own with a side of mashed potatoes.
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The Gourmand Mom
Amy Deline is a stay at home mom to three little boys. She’s a former early childhood educator with a lifelong passion for home-cooking. Amy is the author and photographer behind The Gourmand Mom, a blog which celebrates food through simple and perfectly seasonal recipes, fit for a gourmet feast among friends or a relaxed family dinner.
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For the corn and bean relish:
1-1/2 cups sweet corn kernels (defrosted frozen corn kernels will do the trick)
1 15-ounce can black beans, drained and rinsed
1/2 red onion, finely diced (Click here for a photo guide on dicing onions)
1 red bell pepper, ribs and seeds removed, finely diced
1 teaspoon garlic, minced
2-3 green onions, chopped
1/4 cup fresh cilantro, chopped
Juice from 1/2 lime
Salt and pepper, to taste
For the homemade queso:
2 tablespoons butter
1 poblano pepper, ribs and seeds removed, finely diced
1 jalapeno peppers, ribs and seeds removed, finely diced
1/2 red onion, finely diced
1 teaspoon garlic
1-1/2 tablespoons flour
1 cup milk
1 cup Mexican cheese blend, shredded
1 tomato, finely diced
Salt and cayenne pepper, to taste
For the Chipotle Braised Beef: Preheat oven to 325 degrees F. Trim the chuck roast of any excess exterior fat. Season generously with salt. In a large dutch oven or oven safe pan, heat olive oil over medium/medium-high heat. Place the meat in the pan and brown on all sides, about 2-3 minutes per side. Add the beef broth, red onion, garlic, and as many chipotles as desired (I used all of them). The beef broth should come almost to the top of the meat, but not cover it. Bring the liquid to a simmer, then cover the pan and place it in the oven. Cook for 3-1/2 hours. Remove from the oven and allow to cool slightly. Using your fingers or a fork, pull the tender beef into small pieces, discarding any fatty bits.
For the Corn and Bean Relish: Combine the corn, black beans, red pepper, green onions, red onion, garlic, and cilantro in a medium sized container. Squeeze half a lime over the mixture and toss to combine. Season with salt and pepper, as desired.
For the Queso: In a saucepan, melt the butter over medium heat. Add the peppers, onion, and garlic. Cook for about 5 minutes, until tender. Sprinkle the flour over the mixture and stir to coat. Cook for another minute or two. Gradually add the milk and whisk to combine. Bring the mixture to a gentle simmer and cook for a few minutes until the milk thickens. Turn the heat down to low and add the cheese. Stir until the cheese has melted into the sauce. Stir in the chopped tomato. Season with salt and cayenne pepper, to taste.
To Assemble the Sandwiches: Warm the flatbreads for a few minutes in a 350 degrees F. oven. In the center of each flatbread, place a generous mound of the braised beef. Drizzle the beef with warm queso. Top with the corn salsa and slices of fresh avocado.
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Related post on The Gourmand Mom: Chicken bacon ranch salad
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