Beef With Smoky Chili Sauce |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 10 |
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This recipe is wonderful for a hot summer evening. It's filling but not fatty. It does take a while to make, what with the slow cooking and chilling time, but it's well worth it. I found this in a collection of favorites of local cooks here in Albuquerque. Ingredients:
4 lbs boneless beef chuck roast (or brisket) |
1 large onion, sliced |
3 bay leaves |
1/2 teaspoon salt (or to taste) |
1/4 cup fresh cilantro, finely chopped |
1 cup monterey jack cheese, cubed |
2 cups tomatoes, cubed |
8 ounces garbanzo beans, drained and rinsed |
2 limes, cut in wedges |
10 flour tortillas |
2 cups guacamole |
1 cup sour cream |
1 1/2 tablespoons brown sugar, packed |
1/4 cup vinegar |
3 tablespoons chili powder |
1 tablespoon ketchup |
1 teaspoon hickory smoke salt |
1 teaspoon sesame oil (optional) |
1/2 teaspoon liquid smoke |
1/2-3/4 teaspoon cayenne |
Directions:
1. Trim fat from meat. Place meat in a large piece of foil, cover with onion and bay leaves. Wrap foil up and place in a pan. Bake 2 1/2 - 3 hours at 350F until very tender. Cool. Chill if desired. Remove foil, onions, and bay leaves. Scrape off any fat. Tear meat with grain into match stick-size pieces.
2. Make the Chile Sauce: Mix all ingredients after the sour cream in the ingredient list.
3. Drizzle 1/3 cup of the chili sauce over meat and toss with forks until meat is thoroughly coated. Cover and chill at least 2 hours or overnight. Taste, add salt and more chili sauce if desired. Sprinkle coriander and cheese over meat and toss with forks to mix. Arrange meat on a platter. Sprinkle tomatoes and garbanzos over meat. Garnish with lime. To serve, spoon meat mixture on tortillas, top with guacamole, sour cream, extra chili sauce.
4. An alternate sauce: 6 1/2 - 7 oz. pickled chipotle peppers (reserve liquid).
5. 1/3 cup salad oil.
6. Remove and discard stems from the chiles. Place chiles, their liquid, and oil in blender. Blend until smooth.
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