3 tablespoons vegetable or canola oil
3 pounds boneless top sirloin roast, cut into about 2 to 2 1/2-inch pieces
Salt and pepper for seasoning meat
3/4 cup flour
1 teaspoon salt
2 teaspoons Mexican style chili powder
2 teaspoons Mexican oregano leaves
1/2 teaspoon ground chipotle chile pepper
2 teaspoons ground cumin
1 cup warm water
2 cups beef broth
1 head of garlic
2 tablespoons vegetable or canola oil, divided
3 medium ears corn, shucked and washed
2 pounds red skinned potatoes, scrubbed, peelings left on, and cut into roughly 1 1/2 to 2-inch cubes
1/2 cup milk
3/4 cup sour cream
1/2 cup butter
1 finely chopped chipotle pepper plus one teaspoon adobo sauce (from a 7-ounce can)
1 1/2 teaspoons salt
1 teaspoon black pepper
1/2 cup chopped cilantro
Sliced Avocado for garnish, if desired
In a Dutch oven, heat 3 tablespoons oil over high heat. Season the beef with salt and pepper and brown in hot oil. Meanwhile, stir together 3/4 cup flour, 1 teaspoon salt, the chili powder, the Mexican oregano, 1/2 teaspoon chipotle chile pepper, and the cumin. Stir in 1 cup warm water until smooth. Add 2 cups beef broth and the flour-spice mixture to the beef in the Dutch oven when beef is browned. Stir and bring to a boil over high heat. Reduce heat to low, place a tight fitting lid on the pot, and simmer for 2 to 2 1/2 hours, or until meat is tender, stirring occasionally.
While beef is cooking, preheat oven to 400 degrees. Cut the top off of the head of garlic and place on a piece of foil. Drizzle with 1 tablespoon of the oil and fold foil to seal. Place in oven for 1 hour. Meanwhile, place corn on cookie sheet and brush with remaining 1 tablespoon oil. Place in oven while garlic is roasting for about 45 minutes to 1 hour or until corn is golden brown. Remove corn from oven and set aside to cool. When garlic is done, remove from oven and cool. Discard the outermost layer of papery skin from garlic. Squeeze out the soft garlic pulp and set aside. Cut corn from cob and set aside.
When meat is almost done, cook potatoes in boiling water in a large saucepan until fork tender, about 15-20 minutes. While potatoes are boiling, heat the milk, sour cream, butter, the finely chopped chipotle pepper and adobo sauce, the reserved roasted garlic, 1 1/2 teaspoons salt, and the black pepper in a medium saucepan over medium heat, whisking until butter is melted and everything is hot and combined. Turn off heat. When potatoes are done, drain well and return to pan. Mash slightly, then pour in milk mixture and continue mashing until mixed, but not completely smooth. Stir in reserved corn and 1/2 cup chopped cilantro.
To serve, divide mashed potatoes onto each plate. Spoon beef and gravy on top of potatoes. Top with a spoonful of sour cream and sprinkle with chopped cilantro. Garnish with avocado slices if desired.