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 Mexican braise combining bacon-browned beef, smoky poblanos, and light steamed masa dumplings cooked together over 3+ hours. The fluffy dumplings absorb the rich, chipotle-spiced broth for a complete one-pot meal.

🌍Mexican 🥗Gluten-Free 🏷️Beef 🏷️Chipotle 🏷️Masa 🏷️Dumplings

🏷️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
Slow cook on high for 1 hour in bottom zone of Suvie.
6
After the cook, divide mixture between bowls, garnish with cilantro and serve.

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Tips & Notes

Pro tips

Render the bacon fully on the skillet before browning beef to build flavor foundation; don't skip this step.
Brown the beef in batches to avoid overcrowding; this develops a crust that carries through the slow cook.
Add masa dumplings only in the final 20–30 minutes so they stay fluffy and don't absorb excess liquid and become dense.
Finely chop the poblano and onion for even cooking and integrated flavor throughout the braise.

Substitutions

Poblano pepper → Anaheim or mild green chili (slightly less smoky, milder heat)
Masa → cornmeal + ¼ tsp lime juice (less authentic, denser dumplings)
Bacon → pancetta or salt pork (note: pancetta adds less smoky depth)

Storage & make-ahead

Store cooled beef base (without dumplings) in an airtight container up to 4 days, or freeze up to 3 months. Reheat gently on stovetop or in oven; make fresh masa dumplings and steam just before serving.

Equipment

slow cooker or Suvie · skillet or Dutch oven for browning

Common Questions

Can I make the masa dumplings ahead of time?

Yes. Mix the masa dough (masa, water, baking powder, salt, oil) up to 4 hours ahead and refrigerate. Form and steam them during the final stage of the slow cook.

What if I don't have a Suvie or slow cooker?

Use a Dutch oven in a 300°F oven instead. Brown beef and bacon on stovetop, add ingredients, cover, and braise for 3–4 hours until beef is tender. Add dumplings in the last 20–30 minutes.

Can I substitute ground beef with a different cut?

Yes. Use 12 oz beef chuck or brisket cut into ½-inch pieces. Increase cook time slightly until fork-tender, about 3.5–4 hours.

How do I know when the masa dumplings are done?

They'll float to the surface and be light and fluffy when pierced with a fork. Typically 20–25 minutes of steaming is enough.

Is this dish freezer-friendly?

Yes. Cool and freeze the beef base (without dumplings) up to 3 months. Thaw overnight and reheat gently; make fresh masa dumplings and steam before serving.