Ingredients
2 lb chuck roast
2 tbs oil
1 tsp salt
¼ onion
¼ red bell pepper
3 cloves garlic
3 chile pasillas
1 chile guajillo
½ tsp ground cloves
1 tsp cumin
2 tbs maseca
¼ cup beef broth
¼ cup water
jalapeño (garnish)
Tools
blender
Directions
Step 1
Cube up chuck roast.
2 lb chuck roast
Step 2
In a large skillet with oil on medium high heat, add in the salt, then the beef. Cook for 5-7 minutes.
2 tbs oil
1 tsp salt
2 lb chuck roast (cubed)
Step 3
Add in the onion & bell pepper. Cool for 4 more minutes.
¼ onion
¼ red bell pepper
Step 4
Grate in a couple cloves of garlic, stir to combine, then add in 1/4 cup water, reduce heat to medium low & cover with a lid while we blend the sauce.
3 cloves garlic
¼ cup water
blender
Step 5
Rehydrate the dried chiles in boiling water. Add them to your blended sauce along with the ground cloves & cumin & some of the water from the peppers. Blend until smooth.
3 chile pasillas
1 chile guajillo
½ tsp ground cloves
1 tsp cumin
water from the peppers
Step 6
Add the blended sauce to the meat, stir to combine.
Step 7
Toast up the corn masa in a dry skillet for 2-3 minutes. Add in the broth & whisk until combined. Add the slurry to the meat 2 tbsp to start with. If it still looks too soupy, add some more.
2 tbs maseca
¼ cup beef broth
Step 8
Once simmering, top it with more sliced onions & jalapeños. Simmer for about 5 more minutes, then turn off heat.
onion (sliced)
jalapeño (chopped, garnish)
Step 9
Serve with your side of choice (some of my favorite are rice, beans, potato salad or macaroni salad) and enjoy!
