Mexican Beef Torta Ahogada | Juicy Street Sandwich

Cut the beef chuck into large chunks, then toss with salt and black pepper. Heat 2 tbsp of olive oil in a heavy-bottomed pot and sear the beef over high heat for 4-5 minutes until a deep golden-brown crust forms on all sides.

Add the finely chopped onion and minced garlic, then sauté for another 2 minutes. Sprinkle with the ground cumin, smoked paprika, and dried oregano, then stir well so the spices release their aromas.

Pour in the strained canned tomatoes and the beef stock. Bring to a boil, then turn the heat down to low, cover the pot, and simmer gently for 1.5-2 hours until the beef is melt-in-the-mouth tender.