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Prep Time: 60 Minutes Cook Time: 600 Minutes |
Ready In: 660 Minutes Servings: 12 |
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Found this recipe on (thanks Helena U.)when I was looking for something similar to what I had at El Azteca in Seattle. It was originally done on the stove-top but I prefer to use my crockpot. It may seem time-consuming but it's worth the effort. Ingredients:
9 dried new mexico chiles, washed,with stems & seeds removed (i use mild) |
3 cups water |
5 lbs boneless beef chuck roast, trimmed of fat |
1/2 cup all-purpose flour |
1 tablespoon kosher salt |
1 tablespoon black pepper |
3 tablespoons olive oil |
1 large yellow onion, chopped |
2 cups beef stock or 2 cups water |
chili powder (optional) |
Directions:
1. Place chiles and 3 cups water into a medium stockpot, and bring to a boil.
2. Remove from heat and steep for 30 minutes to soften.
3. If necessary, place a plate or bowl on top of the peppers to keep them under the water.
4. Meanwhile, Cut the roast into bite-size chunks.
5. In a medium bowl, combine flour, salt, and pepper.
6. Dredge the beef chunks in the seasoned flour; set aside.
7. Strain chilies into a bowl, reserving the cooking liquid.
8. Place the chiles and some of the liquid into a blender, (don't use a food processor) and puree until smooth.
9. Add more liquid as necessary to form a smooth sauce.
10. Pass sauce through a fine mesh strainer or food mill to remove any seeds and the tough skins; set aside.
11. Place the chopped onion in 4-6 quart crock-pot.
12. Brown meat in olive oil and add to crock-pot.
13. Stir in pureed chile mixture.
14. Add beef stock to just cover beef chunks.
15. Cook on low 8-10 hrs, or high 4-5.
16. If it's not spicy enough, add chile powder to your taste.
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