| |
Mexican, Comfort Food | |
| 3 ounces dried guajillo chiles, stemmed, seeds removed One 3- to 5-pound chuck roast Kosher salt and freshly ground black pepper 1 tablespoon chili powder 2 to 3 tablespoons olive oil 2 onions, peeled and quartered 1 jalapeño, sliced into rounds (keeping seeds) One 15-ounce can enchilada sauce 2 to 3 cups beef broth 2 to 3 sprigs fresh oregano 2 to 3 sprigs fresh thyme | |
| Preheat the oven to 275 degrees F. Soak the chiles in hot water until soft and rehydrated, 15 to 20 minutes. Meanwhile, generously sprinkle the chuck roast with salt, pepper and the chili powder. Heat a large Dutch oven over medium heat, then add the olive oil. When the oil is hot, turn the heat up to medium-high and sear the roast until well browned, 5 to 6 minutes per side. Remove the roast to a plate and set aside. Add the quartered onions and sliced jalapeño to the pot, then cook until softened, 5 to 7 minutes. Pour the chiles and their soaking liquid into the pot and deglaze, scraping the bottom with a whisk. Place the roast back into the pot. Add the enchilada sauce and enough beef broth to cover the meat halfway. Add the fresh oregano and thyme. Put the lid on the Dutch oven, then roast until fall-apart tender, 3 hours for a 3-pound roast, or 4 hours for a 4- to 5-pound roast. Remove the roast from the Dutch oven and skim off the fat. Using an immersion blender, blend the sauce to your liking — you can completely puree it or leave some chunks. Taste and season to your liking, recommended Djustments include granulated garlic, black pepper, lemon pepper, red wine, and gravy master. Add a bit of what you think is needed, and repeat until you love it. We like some veggie chunks in our, so we saute diced parsnips and carrots till firm but tender and add that and diced celery, and add it with the meat. Return the meat to the pot until ready to serve with your favorite sides. Use spoons/forks to break/shred tge meat prior to serving. | |
Excellent | |
Sort