Pinon Coffee Roast New Mexico Style

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A New Mexico take on a classic pot roast, this Pinon Coffee Roast braises a tender chuck roast in strong coffee with toasted pinon pine nuts and red chile. The deep roasted coffee notes mingle with smoky chile and buttery pine nuts for a bold Southwestern main course that begs for warm tortillas or roasted potatoes on the side.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 28 gFat
• 9 gSaturated Fat
• 12 gCarbs
• 3 gFiber
• 4 gSugar
• 42 gProtein
• 720 mgSodium
• 780 mgPotassium
• 90 mgCalcium
• 6 mgIron
• 8 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the roast and rub

• 3 lb beef chuck roast, trimmed
• 2 tbsp finely ground dark roast coffee or espresso
• 2 tbsp New Mexico red chile powder
• 1 tbsp kosher salt
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp black pepper
• 2 tbsp olive oil

For the braise

• 2 tbsp unsalted butter
• 1 large yellow onion, sliced thin
• 4 garlic cloves, smashed
• 2 tbsp tomato paste
• 1 tbsp New Mexico red chile powder
• 2 cups strong brewed coffee
• 1 cup beef broth
• 1 bay leaf
• 1 small cinnamon stick

For finishing and serving

• 1/3 cup pinon pine nuts, toasted
• 2 tbsp chopped fresh cilantro
• 1 tbsp fresh lime juice
• Warm flour tortillas or roasted potatoes, for serving

Directions

1. Toast the pinon nuts in a dry skillet over medium heat until fragrant and lightly golden, about 3 minutes; transfer to a bowl and set aside.
2. Pat the chuck roast dry and combine the ground coffee, red chile powder, salt, cumin, smoked paprika, and black pepper in a small bowl. Rub the spice mixture evenly over the entire roast.
3. Heat the olive oil in a heavy Dutch oven over medium-high heat. Sear the roast on all sides until a deep brown crust forms, about 3 minutes per side. Transfer to a plate.
4. Melt the butter in the same pot and add the sliced onion. Cook, stirring often, until softened and lightly caramelized, about 5 minutes. Add the garlic and cook 30 seconds until fragrant.
5. Stir in the tomato paste and 1 tablespoon red chile powder and cook 1 minute to deepen the flavor. Pour in the brewed coffee and beef broth, scraping up any browned bits from the bottom of the pot.
6. Add the bay leaf and cinnamon stick, then return the seared roast and any accumulated juices to the pot. Cover and transfer to a 325°F oven; braise for 2 hours 30 minutes to 3 hours, turning once halfway through, until the beef is fork tender.
7. Remove the roast to a cutting board and tent loosely with foil. Strain the braising liquid, skim off excess fat, and simmer on the stovetop for 5 to 8 minutes to thicken slightly into a glossy sauce.
8. Stir the lime juice into the reduced sauce. Slice or shred the beef, spoon the sauce over the top, and finish with a generous sprinkle of toasted pinon nuts and chopped cilantro. Serve with warm tortillas or roasted potatoes.

Cook’s Notes

• Use freshly brewed strong coffee rather than day-old drip for a deeper, less bitter braise.
• Toast the pinon nuts just before serving so they stay crunchy and buttery against the tender beef.
• For an even more pronounced chile flavor, marinate the rubbed roast in the fridge for 8 to 12 hours before searing.
• Swap in New Mexico green chile powder for a milder, herbaceous profile that pairs nicely with cilantro-lime rice.
• Save the strained braising liquid and reduce it further for a dipping sauce alongside sliced roast on tortillas.

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