Mexican Recipes: Enjoy Easy Mexican Cooking with Easy Mexican Recipes for Every Meal (3rd Edition) by BookSumo Press

Author:BookSumo Press [Press, BookSumo]
Language: eng
Format: epub, mobi, azw3
Publisher: BookSumo Press
Published: 2018-12-08T08:00:00+00:00

CARIBBEAN X MEXICAN

Chuck Roast

Prep Time: 30 mins

Total Time: 16 hrs 40 mins

Servings per Recipe: 24

Calories

175 kcal

Fat

12.5 g

Carbohydrates 1.2g

Protein

13.5 g

Cholesterol

52 mg

Sodium

34 mg

Directions

Ingredients

1. Heat a heavy skillet on medium heat and cook the dried 4 dried guajillo chilies

guajillo chilis for about 5 minutes, turning occasionally.

2 tsp cumin seeds

2. Remove from the heat and keep aside to cool for a moment. 1/8 whole cloves 1 C. boiling water

3. Meanwhile in a hot skillet, toast the cumin and cloves.

1/2 tsp ground ancho chili

4. Remove from the pan and keep aside.

powder

5. Remove and discard the stems, seeds and veins of the chilis 1 large onion, quartered and place into a small bowl.

6 cloves garlic

6. Place the boiling water over top and keep aside, covered for 2 tsp dried oregano about 1 hour.

1 tsp ground thyme

1/3 C. apple cider vinegar

7. Grind the toasted cumin and cloves into a powder form.

2 tsp lime juice

8. Remove the chilis from the soaking water, and place into 1 (6 lb.) boneless beef chuck

the blender along with 1/3 C. of the soaking liquid, ancho roast

chili powder, onion, garlic, oregano, thyme, vinegar, lime 2 bay leaves

juice, powdered cumin and cloves and pulse till a smooth paste forms.

9. In a bowl, add the guajillo chili paste.

10. Add the beef roast and coat with the paste evenly. With a plastic wrap, cover the bowl and refrigerate to marinate for overnight.

11. Set your oven to 325 degrees F.

12. In a roasting pan, place the roast and marinade and top with the bay leaves.

13. With a foil paper, cover tightly and cook in the oven for about 6 hours.

14. Remove from the oven and keep aside, covered at the room temperature for about 1 hour.

15. Discard the bay leaves and shred with two forks before serving Caribbean x Mexican Chuck Roast

52

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