See Also: Beef Dishes · Cooking Club · Main Dishes · Meat Dishes
Beef Pot Roast with Red Chili
From Dorothy McNett's recipes at www.dorothymcnett.com. This is great to use for filling for tamales.
2-3 tablespoons lard or olive oil
1 3-4 pound beef chuck roast
2-3 ancho chilies & 1 pasilla chile or 2-3 tablespoons Chili Powder Blend
1/2 teaspoon dried red chili
1/2 teaspoon or so of dried epazote, optional
1/2 teaspoon cumin
1/2 - 1 teaspoon fine sea salt
freshly ground black peppercorns
1 onion, sliced
1/4 cup water
If using fresh chilies, heat them over a flame to roast. Place in a bowl, cover, and allow to stand about 30 minutes. Peel and cut into pieces. Or simply use the powdered chili or other dried chili peppers. Each flavor will vary, that is the fun of using different chili peppers or mixtures. Heat saute pan or Dutch oven with lard or oil. Add meat and brown on both sides about 5 minutes each side. Add remaining ingredients, cover, and turn heat to low. Simmer 2-3 hours, adding more liquid if necessary. Meat should fall apart easily. Cool. Tear or dice into small pieces. Adjust seasonings, and use as a filling for tamales.
Recipe created 2003-01-27.
