The Primal Gourmet Cookbook by Ronny Joseph Lvovski

Author:Ronny Joseph Lvovski
Language: eng
Format: epub
Tags: Cooking
ISBN: 9780358160304
Publisher: HMH Books
Published: 2020-09-02T00:00:00+00:00

1⅔ cups chicken stock

1 dried ancho chile

1 dried New Mexico chile

1 tablespoon avocado oil

2 pounds ground beef (80 to 85% lean ground beef is preferred but leaner ground beef will work as well)

1 yellow onion, diced

¾ teaspoon kosher salt, plus more as needed

5 garlic cloves, finely chopped

1 tablespoon granulated onion

1 teaspoon hot paprika

1 teaspoon ground cumin

1 teaspoon dried oregano, preferably Mexican

In a small saucepan, combine the stock, ancho chile, and New Mexico chile. Bring to a boil over high heat, remove from the heat, and cover with a lid. Let the chiles soak until soft, about 15 minutes. Stem and seed the chiles and transfer the flesh to a high-speed blender. Add the stock and blend on high until very smooth. Set aside.

In a large sauté pan or Dutch oven, heat the avocado oil over medium-high heat. Working in batches, add the ground beef and cook, breaking up the meat with a wooden spoon as it cooks, until browned, about 12 minutes. Use a slotted spoon to transfer the browned meat to a bowl and repeat to brown the remaining meat.

Discard all but 2 tablespoons of the fat from the pan. Return the pan to medium heat and add the onion and ¼ teaspoon of the salt. Cook, scraping up any browned bits from the bottom of the pan, until the onion is soft and translucent, 3 to 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add the granulated onion, paprika, cumin, oregano, and remaining ½ teaspoon salt and cook, stirring, for 1 minute more.

Add the beef and the pureed chile mixture to the pan and toss to coat. Bring the mixture to a simmer, reduce the heat to low, cover, and cook, stirring occasionally, for at least 30 minutes or up to 1½ hours for a more concentrated flavor. Taste and adjust the salt before serving.

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