Ingredients:
-6 guajillo chili peppers, dried -3 California chili peppers, dried -3 New Mexico chili peppers, dried -1 ancho chili pepper, dried -1 onion, quartered -6 garlic cloves, peeled -2.5 lbs chuck roast, stew meat or beef cheeks -1 Tbsp Salt -1/2 tsp cumin powder -1/2 tsp coriander powder -1/2 tsp oregano dried -1/2 tsp marjoram dried -1/4 tsp cinnamon -3 bay leaves dried -1 ham hock, or beef bones -6 cups water -3 oz tomato paste -8 oz can diced tomato -2 Tbsp beef bouillon -2 large carrots, peeled and cut into 3" pieces -vegetable oil Garnish: -Onion, diced -Cilantro, chopped -Cabbage, chopped -Radish, sliced Instructions: 1) Destem and remove the seeds from the dried chilis. In a large stock pot, heat oil until shimmering. Add the dried chilis and fry for 2-3 minutes or until turning brown, DO NOT over cook or they will become bitter. Remove chilis and place into six cups of water to soak in separate bowl. 2) In the chili infused oil, saute the onion. When onion becomes translucent, add the garlic cloves. Cook until garlic is browned, remove the onion and garlic to blend. 3) Rub beef with cumin, coriander, marjoram, and cinnamon. Brown the beef, adding more oil if necessary. Add the ham hock or beef bones to brown, as well. 4) Add the water, soaked chilis, blended onion and garlic, tomato paste, diced tomato, bay leaves, carrots and beef bouillon. Boil for one hour. Lower to a simmer 5) Remove dried chilis (which should be hydrated and soft) and blend. Use some of the liquid from the pot, if necessary to assist in blending. Blend until smooth. Add the chili puree back into the pot. Continue to simmer until beef is tender enough to pull apart with tongs. Do not forget to stir occasionally. 6) Serve as a soup or as tacos (see video on instagram) Notes: 1) If you do not want to buy four different chilis, you can use 10 guajillos or a combo of California and New Mexico chilis. 2) If you do not want to do all the steps, blend onion and garlic. Add blended onion and garlic with all ingredients into the pot. Then blend the chilis once they are soft. (may not have the depth of flavor, but if in a time crunch, this works great) 3) Add more salt or bouillon to taste. 4) This is not spicy, even my girlfriend can eat it ;) Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :)
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Michael FehlChef/Food and Beverage Director Archives
March 2021
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