Recipe by Cherylkv
Found this recipe on Allrecipes.com (thanks Helena U.)when I was looking for something similar to what I had at El Azteca in Seattle. It was originally done on the stove-top but I prefer to use my crockpot. It may seem time-consuming but it's worth the effort.
Top Review by Goodieman
Loved this recipe and to be quite honest it was better than my local Mexican restaurant which is very authentic and in the middle of the San Fran bay area where mexican food is everywhere and great ! I used pasilia and hot peppers (arbol) and it was awesome ! Thanks
- 9 dried New Mexico chiles, washed,with stems & seeds removed (I use mild)
- 3 cups water
- 5 lbs boneless beef chuck roast, trimmed of fat
- 1⁄2 cup all-purpose flour
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 3 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 cups beef stock or 2 cups water
- chili powder (optional)
Directions See How It's Made
- Place chiles and 3 cups water into a medium stockpot, and bring to a boil.
- Remove from heat and steep for 30 minutes to soften.
- If necessary, place a plate or bowl on top of the peppers to keep them under the water.
- Meanwhile, Cut the roast into bite-size chunks.
- In a medium bowl, combine flour, salt, and pepper.
- Dredge the beef chunks in the seasoned flour; set aside.
- Strain chilies into a bowl, reserving the cooking liquid.
- Place the chiles and some of the liquid into a blender, (don't use a food processor) and puree until smooth.
- Add more liquid as necessary to form a smooth sauce.
- Pass sauce through a fine mesh strainer or food mill to remove any seeds and the tough skins; set aside.
- Place the chopped onion in 4-6 quart crock-pot.
- Brown meat in olive oil and add to crock-pot.
- Stir in pureed chile mixture.
- Add beef stock to just cover beef chunks.
- Cook on low 8-10 hrs, or high 4-5.
- If it's not spicy enough, add chile powder to your taste.