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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is wonderful aside rice and beans or even stuffed into tortillas and served as enchiladas....use the chile sauce the beef cooks in to smother the enchiladas in. Wonderful flavor! Ingredients:
2 lbs cross-rib roasts (cut into 1 inch cubes) |
2 tablespoons salt |
1 bay leaf |
2 garlic cloves (smashed) |
10 guajillo chilies |
1/2 large onion |
2 tomatoes (cut in half lengthwise) |
1/8 cup vegetable oil |
1 tablespoon white flour |
1/4 teaspoon black pepper |
1 large potato (cubed) |
Directions:
1. Place the beef in a large pot and cover with cold water by 2 inches. Add bay leaf and salt. Bring liquid to a boil and skim off any foam that rises.
2. Cover the beef and cook on the lowest setting for 4 hours until the beef is fork tender.
3. Bring 3 cups water to a boil in a saucepan. While the water is boiling remove the stems and seeds from the chiles. Heat a non stick saute pan on medium heat and toast the chiles stirring constantly. Make sure not to burn the chiles. Toast them for 2 minutes.
4. Place the toasted chiles in a bowl and pour the boiling water over them. Set aside to soak for 20 minutes.
5. While the chiles are soaking, place the onion and tomatoes in the pan on medium high heat and cook turning the veggies until blacked on all sides.
6. After the beef has been cooking for 4 hours remove 4 cups of beef broth and set aside. Drain the beef and set aside in a seperate bowl.
7. Pour 2 cups of the beef broth in the blender with the tomatoes and onion and blend.
8. Add the chiles to the tomato mixture in the blender and blend for 5 minutes.
9. Set the pot you cooked the beef in over medium heat and add the oil. Once the oil is heated add the flour and cook for 3 minutes. Turn the heat down to low and add the chile mixture into the pot as well as the beef that has been drained.
10. Add the black pepper and the last 2 cups of reserved beef broth and cover. Cook for 30 minutes.
11. Add the potatoes and give the mix a good stir. Cover and cook an additional 30 minutes or until the meat easily shreds when pushed with a spoon and the potatoes are fork tender.
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