Bowl Of Red

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 8

The traditional bowl of red contained meat and chiles in a beef stock. There ain't no stinkin' beans and tomatoes. There's only onion because it can be finely diced. Serve with a pile of warm tortillas

Ingredients:

4 bone boneless chuck roast

6 cloves of garlic crushed

1/4 c california chile powder

1/4 c new mexico chile powder

4 rashers bacon, slice 1/4 strips

1 large onion finely diced

2+4 cups beef stock

1 t ground cumin (best to toast whole seeds and grind your own)

1 t prepared mole sauce

2 teas oregano

1 teas vinegar

1 t minced canned chipotle in adobo

2 t masa harina

Directions:

1. Braise the roast for 10 minutes on both sides. Over a smokey grill would be better. Let cool
2. Trim the fat and cartillage and cut into 1/2 cubes
3. In a heavy pot fry the bacon over medium heat until crispy
4. Remove the bacon and leave the drippings
5. Saute the onion and garlic until the onion is translucent.
6. Stir in the beef and add beef stock to just cover the meat
7. Add all the rest of the ingredients except the masa harina
8. Reduce heat to low and slow cook for 3 hours adding enough stock to keep meat just covered
9. After 2 hour combine the masa harina with 1/2 c cool stock and stir into the pot.
10. Cook 1 more hour.
11. The meat should be very tender and the bowl of red thick enough to scoop out of the bowl with pieces of warm flour or corn tortilla.
12. Provide chopped onion and sliced jalapeno for individual garnish...and lots of tortilla and margaritas (on the rocks, not blended)

By RecipeOfHealth.com