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

This gluten-free slow-cooked chipotle beef features tender meat and smoky vegetables paired with light, fluffy masa dumplings steamed during cooking. The dish begins with stovetop searing for depth, then transfers to the slow cooker for 3+ hours of hands-off cooking.

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

Total

1h 20m

Servings

2

Difficulty

Medium

Est. Cost

$25–$41

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

13 Ingredients

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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.
5
Cook on Bottom Zone: Slow Cook High for 1 hour
6
After the cook, divide mixture between bowls, garnish with cilantro and serve.

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Tips & Notes

Pro tips

Don't skip the stovetop searing step—browning the beef and rendering the bacon develops deep flavor that slow cooking alone cannot achieve.
Make the masa dough slightly thicker than pancake batter; if too wet, dumplings won't hold shape during steaming.
Add dumplings during the last 20-25 minutes of slow cooking to keep them tender and prevent overcooking into mush.
Test beef tenderness with a fork at the 2.5-hour mark; thickness and cooker intensity vary, so adjust timing accordingly.

Substitutions

poblano pepper → Anaheim or serrano pepper (serrano for more heat)
masa → cornmeal mixed with flour (not gluten-free; changes texture slightly)

Storage & make-ahead

Refrigerate leftovers in an airtight container up to 4 days. Reheat gently in the slow cooker on low or in a covered pot over low heat, adding a splash of broth to restore moisture.

Equipment

slow cooker · skillet (for searing)

Common Questions

Can I make the masa dumplings ahead of time?

Yes. Prepare the dough and refrigerate covered up to 4 hours before steaming. Add 5-10 minutes to steaming time if cooking from cold.

What if I don't have a slow cooker?

After searing, transfer to a Dutch oven, cover, and braise in a 300°F oven for 3-4 hours until beef is tender. Add dumplings in the final 20-25 minutes.