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Slowly braised in beer and 4 chili's gives this meet a smokey, rich flavor.
Use in almost any Mexican dish or even stuffed potato skins.
The meat is simple and quick to prep and then it slowly roasts in the oven for 3-4 hours.
Ingredients:
1 dried New Mexican Chile, destemmed and seeded
1 dried guajillo chile, destemmed and seeded
1 dried arbol chile, destemmed and seeded
2 cups beef stock
3 chipotle peppers in adobo sauce, seeds left in tact
2 tablespoons adobo sauce
3–4 pounds chuck roast
Salt
Pepper
Flour for dusting
2 tablespoons neutral oil
1 yellow onion, diced
5 garlic cloves, grated or minced
1 tablespoon cocoa powder
1 tablespoon tomato paste
2 teaspoons ground cumin
2 teaspoons oregano
1 teaspoon smoked paprika
1/2 teaspoon coriander
12-ounce can or bottle stout
2 tablespoons apple cider vinegar
2 tablespoons masa harina
Directions:
Heat oven to 275 degrees. Over medium-high heat, toast the dried chiles until fragrant, about two to five minutes. Add stock and simmer for 10 minutes until the chiles soften.
Pour the chiles and stock into a blender and add chipotles and adobo sauce. Blend until smooth then strain to get any remaining pieces removed.
Heat canola oil in a large Dutch oven over medium-high heat. Generously season the chuck roast with salt and pepper and dust with flour. When the oil begins to shimmer, add the chuck and sear until browned, about five minutes. Carefully flip the beef to the other side and brown.
Remove the beef from the Dutch oven and lower heat to medium. Cook onions until softened, about four or five minutes. Add garlic, cocoa powder, tomato paste, cumin, oregano, smoked paprika, and coriander. Continuously stir for 30 seconds.
Pour in the beer and apple cider vinegar. Use a wooden spoon to scrap up the brown bits from the beef. Simmer for about five minutes to allow the beer to slightly reduce.
Stir in the blended chile mixture to make one cohesive sauce. Return the beef to the Dutch oven then bring the sauce to a boil.
Once boiling, cover the Dutch oven and place in the 275-degree oven. Cook until the beef easily shreds with a fork. For a 3-pound roast, this should take about three hours while a 4-pound roast should take about four hours.
Every 30 minutes, flip the roast.
Cook for 3-4 hours. Remove when the meat is falling apart and easily shredded.
When the beef is ready, move to a cutting board and shred with two forks once cool enough to handle.
In a small mixing bowl add the masa harina then add a few scoops of the liquid, mix to combine. Make sure it is very fluid then stir back into the remaining liquid and boil for a few minutes till it thickens. Add the shredded meat back to the broth then serve.
Notes:
Original recipe:
Servings: 8
If making ahead of time store the beef and the liquid separately then combine when you reheat.
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