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Author Notes: I'm obsessed with cemitas—flavorful meat on a soft, tender cemitas roll. This is my favorite combo: slow braised spicy beef, thinly sliced raw onions, shredded cheese, avocado, and salsa. But be warned: these sandwiches are seriously, addictively good. —Erin McDowell
Makes 4 sandwiches
Spicy Braised Beef
- 1 tablespoon garlic powder
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons ancho chile powder
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon caynne pepper
- 2 pounds beef stew meat (cubed chuck, round, etc.)
- 2 tablespoons tomato paste
- 4 cups chicken or beef broth
- 2 tablespoons olive oil
- 4 cemitas rolls (https://food52.com/recipes/59490-cemitas-rolls), halved
- 1/2 red onion, very thinly sliced
- 1 avocado, thinly sliced
- 1/4 cup salsa roja (smooth, thin salsa is best - but your favorite always works!)
- Make the braised beef: Mix the spices together in a small bowl. Season the beef all over with the spices, making sure to thoroughly coat all sides.
- Heat the olive oil over medium heat. Sear the beef until it's browned all over, then remove from the pot.
- Add the onions to the pot and saute over medium low heat until very tender, 6 to 8 minutes. Add the tomato paste and stir to deglaze the pot.
- Add the beef back to the pot, and stir well to combine. Add the broth to the pot and bring to a simmer. Cover the pot and reduce heat to low. Simmer until the beef is very tender, about 4 hours. Remove the cover from the pot and continue to simmer until the liquid has reduced by about 2/3 (the beef will be saucy instead of soupy), about 1 hour to 1 1/2 hours more.
- Shred the beef with two forks. Now you're ready to make a sandwich!
- Divide the beef between the four rolls, and top each with red onions, avocado, cheese, and cilantro leaves. Finish with a spoonful of salsa, and top with the other half of the bun. Eat, eat, eat that bad boy.
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