Ingredients
1-5 dried chili de Arbol (these have heat)
2 dried ancho chiles (or pasilla)
6 dried guajillo chiles
2 small Roma tomatoes
3 cups low sodium chicken stock (or beef stock)
3 tablespoons oil
1 tablespoon flour
2 pound chuck roast cut into 1 ½ inch pieces (or stew meat)
1 ¼ cups white onion, chopped
12 cloves garlic
2 teaspoons Mexican oregano
1 teaspoon EACH: oregano AND coriander
¼ teaspoon Mexican cinnamon
4 bay leaves
Cooked Rice + Flour Tortillas, for serving
Instructions
TOAST: Cut the tops of the chilies remove all the seeds and ribs and discard. Heat a cast-iron skillet over medium heat and dry toast the chilies until smoky and fragrant, about 3-5 minutes. While the chilies are cooking, warm 2 cups of stock in a bowl or on the stove in a saucepan until hot, add the chilies to the stock, and cover the bowl/saucepan. Allow the chilies to hang out for 15-20 minutes and soften while you sear tomatoes and the meat. While the chilies are hanging out in broth, roast the tomato in the dry skillet over medium-high heat until slightly charred on all sides. Transfer tomatoes to the same bowl or saucepan and cover. Then, toss the peppers and tomatoes into a blender and blend until smooth.
SEASON AND SEAR: Sprinkle the flour over the meat and season generously with salt and pepper. Add a tablespoon of oil to a 6 quart dutch oven and sear the meat in two batches so that it browns on all sides. Remove the meat to a plate and continue cooking the rest the same way with another tablespoon of oil if needed.
SAUTE: When the meat is browned, add the remaining 1 tablespoon of oil to the pan and saute the onions and garlic until tender, about 3-4 minutes. Add the bay leaves, oregano, ground cumin, coriander, and cinnamon. Continue to stir and allow the spices to bloom for another 1-2 minutes. Then, add the meat back to the pan along with any juices that may have accumulated in the bowl. Add the remaining cup of stock.
SIMMER: Add the blended chili mixture from earlier to the dutch oven. You may want to pour the mixture through a fine mesh strainer if you don’t have a high power blender. Then and stir combine. Kick the heat up to medium-high and allow the chili to gain a simmer. Then, lower the heat to just above low and allow it to simmer slightly covered on the stove for 2 ¼ hours, stirring every 30 minutes and more frequently towards the end. You can also braise this in the oven at 375ºF For 2 ½ hours (stirring every 30-45 minutes.) If the stew is thinner than you’d like, simmer it uncovered until it reaches your desired consistency. Serve with warm rice and flour tortillas. Leftovers taste even better How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 Lbs your first week and 2-5 Lbs every week after. Visit us at at dietaefectiva.net to learn more about our program CG
