Ingredients:
3.5 lbs of chuck or stew meat 15 oz san marzano diced tomatoes 1 red bell pepper, diced 1 orange bell pepper, diced 1 green bell pepper, diced 1 onion, diced 2 tbsp chili powder 2 tbsp cumin powder 1 tbsp onion powder 1 tbsp garlic powder 1 tbsp paprika 1 tbsp coriander powder 1/2 tbsp ancho chili powder salt pepper beef powder bouillon vegetable oil Instructions: 1) Preheat oven to 325F. Mix the chili powder, cumin, onion powder, garlic powder, paprika, coriander, ancho chili powder in a small bowl. 2) Heat a stock pot over medium high heat with vegetable oil until oil shimmers. Rub the chuck roast with half the spice mix, salt and pepper. Brown all sides of the roast. 3) Once the roast is browned add the onion, and bell peppers. Allow to cook for about five minutes. Then add the diced tomatoes. Add bouillon and the rest of the spice mix. 4) Place a lid on the pot and add the pot to the oven. Cook for 3-4 hours or until beef is pull apart tender. Shred with tongs. Add salt and bouillon to taste. Notes: 1) If using stew beef toss in spice mix and brown in batches. 2) I used burrito size tortillas and melted the cheese while heating the tortilla up. 3) Cook time will vary depending on size of roast or if usig stew meat. 4) When done cooking most liquid should have evaporated if not remove lid and cook for an additional 20-30 minutes. 5) The machaca burrito pictured above on the left is made with leftovers. Heat up the shredded beef and then add your eggs and scramble together. 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 :) As an Amazon Associate I earn from qualifying purchases at no additional cost to you. Beef Bouillon amzn.to/2KH9Ckb Chili powder amzn.to/35xsFVZ Diced Tomatoes amzn.to/3omFfhV Creamy Chipotle Salsa amzn.to/35ejjOo
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Michael FehlChef/Food and Beverage Director Archives
March 2021
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