Servings: 6
- Cheesecloth
INGREDIENTS
- 3 pounds/1.36 kilograms chuck roast, cut into 3-4 pieces
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1 tablespoon garlic powder
- 1 tablespoon coarse salt
Sauce:
- 1 large onion, roughly chopped
- 3 Roma tomatoes, halved
- 8 garlic cloves, peeled
Herb/spice bundle (wrap in cheesecloth):
- 1 tablespoon peppercorns
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 6 dried bay leaves
- 1 cinnamon stick
- 1 teaspoon whole allspice
Chile mixture:
- 4 dried guajillo chilies
- 4 dried ancho chilies
- 2 dried pasilla chilies
INSTRUCTIONS
- Mix the spices and salt together and liberally season the beef. Sear the beef over medium-high heat until it turns golden brown. Remove the beef from the pan and set it aside.
- In the same pan used for the beef, sauté the chopped onion, roma tomatoes, and garlic for 3-4 minutes. Add the herb/spice bundle and sauté for an additional 5-6 minutes until the ingredients soften. Add the dried chilies to the pan and continue sautéing for another 5-6 minutes.
- Cover the mixture with beef stock and simmer for 30 minutes over medium heat with a lid on. Blend the mixture until it becomes smooth, then pour it back into the pot with the beef. Simmer the beef and sauce on low heat for 3-4 hours or until the beef shreds apart easily.