Chipotle Beef with Masa Dumplings (Gluten-Free) | CookOS

Chipotle Beef with Masa Dumplings

Name: Chipotle Beef with Masa Dumplings (Gluten-Free)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: ½ cup masa; ½ cup warm water; ½ tsp baking powder; ½ tsp kosher salt; 1 tsp vegetable oil; 12 oz ground beef; 1 piece bacon, chopped; 1 small onion, finely chopped; 1 poblano pepper, stemmed, seeded and chopped; 2 cloves garlic, minced; 1 tsp chipotle chile powder; ⅓ cup chicken broth; 2 tbsp minced fresh cilantro, to serve

Chipotle beef with masa dumplings is a gluten-free slow-cooked stew combining smoky chipotle, ground beef, and poblano peppers topped with light, fluffy steamed masa dumplings. The dish sears meat and bacon first, then braises low and slow for over 3 hours until deeply flavored.

🌍Mexican 🥗Gluten-Free 🏷️Beef 🏷️Chipotle 🏷️Masa dumplings Slow cook

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Total

1h 20m

Servings

Difficulty

Medium

Est. Cost

$25–$41

Recipe Source

View original recipe

From Recette Magazine

Ingredients

½ cup masa
½ cup warm water
½ tsp baking powder
½ tsp kosher salt
1 tsp vegetable oil
12 oz ground beef
1 piece bacon, chopped
1 small onion, finely chopped
1 poblano pepper, stemmed, seeded and chopped
2 cloves garlic, minced
1 tsp chipotle chile powder
⅓ cup chicken broth
2 tbsp minced fresh cilantro, to serve

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Instructions

1
In a large bowl stir together masa, warm water, baking powder, salt, and vegetable oil until combined; cover and set aside.
2
Heat chopped bacon in a large nonstick skillet over medium-high heat until it starts to render, about 2-3 minutes.
3
Add the ground beef, onion, poblano, garlic, chipotle chile powder, and 1 tsp kosher salt, breaking up ground beef with a spoon. Cook for 5 minutes or until beef is no longer pink.
4
Transfer beef mixture and chicken broth to a Suvie pan. Drop rounded tablespoons of masa mixture on top of beef. Insert pan into your Suvie, input settings, and cook now or schedule. Bottom Zone: Slow Cook High for 1 hour
5
After the cook, divide mixture between bowls, garnish with cilantro and serve.

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Tips & Notes

Pro tips

Render bacon fat fully before browning beef to build a flavorful fond; scrape up browned bits when adding liquids.
Don't skip the initial sear—browning beef develops depth that low-and-slow cooking alone cannot achieve.
Mix masa dough just before adding to the pot; over-mixing toughens dumplings. Keep hands wet to prevent sticking.
Add masa dumplings in the final 20–30 minutes only; longer cooking breaks them apart.

Substitutions

Ground beef → diced chuck roast or short ribs (adjust cooking time to 4+ hours for tenderness)
Poblano pepper → Anaheim chiles or bell peppers (note: poblanos have more depth and mild heat)
Masa → corn flour (masa is preferred for texture; corn flour may produce denser dumplings)

Storage & make-ahead

Refrigerate finished stew (without dumplings) up to 3 days; reheat gently on the stovetop and add fresh masa dumplings. Dumplings soften when stored; freeze the stew base separately and add fresh dumplings when reheating.

Equipment

Slow cooker or Suvie · Large skillet or Dutch oven for searing

Common Questions

Can I make this recipe without a slow cooker or Suvie?

Yes. After browning the beef and bacon, transfer to a Dutch oven, cover, and braise in a 300°F oven for 3–4 hours, stirring occasionally. Add masa dumplings in the final 20–30 minutes of cooking.

How do I know when the masa dumplings are fully cooked?

Masa dumplings are done when they float and feel firm to the touch (not mushy), typically 20–25 minutes of steaming in the simmering stew.

Is this recipe naturally gluten-free?

Yes, as written. Masa is gluten-free corn flour. Verify that all seasonings and broths used contain no gluten additives.

Can I prepare the beef base ahead of time?

Yes. Brown the beef and bacon, add vegetables and spices, then refrigerate up to 24 hours before slow-cooking. Add 15–20 extra minutes to cooking time if starting from cold.