Slow Roasted Mexican Tagine
A twist on traditional Mexican cuisine, this slow-roasted tagine is filled with tender meat, rich flavors, and a hint of spices.
Ingredients
- ●2 lbs plum tomatoescanned or fresh
- ●2 tsp algerian tagine spice mixor make your own blend
- ●1 1/2 lbs slow-roasted meat (chicken or beef)such as short ribs or chicken thighs
- ●1 large onionchopped
- ●3 cloves garlicminced
- ●1/4 tsp red pepper flakesoptional
- ●1 tsp cuminground
- ●1 tsp corianderground
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
Season the slow-roasted meat with cumin, coriander, and red pepper flakes.
- 3
Heat oil in the bottom of a large Dutch oven over medium-high heat.
- 4
Sear the meat until browned on all sides, then remove and set aside.
- 5
Add the chopped onion to the pot and cook until softened, about 5 minutes.
- 6
Add the minced garlic and cook for an additional minute.
- 7
Add the plum tomatoes, tagine spice mix, and browned meat back to the pot.
- 8
Cover the pot with a lid and transfer to the preheated oven.
- 9
Braise the tagine for 2 1/2 to 3 hours, or until the meat is tender and the flavors have melded together.
- 10
Serve hot, garnished with fresh cilantro if desired.