Directions
- 1Season beef chuck roast with salt and pepper, then sear it in a hot pan until browned.
- 2In a different pot, add in some guajillo, ancho and arbol chiles, along with an onion, tomatoes, Mexican cinnamon, bay leaves, and black peppercorns.
- 3Cover everything with water and boil to soften the chilis.
- 4Transfer everything to a blender, add in some garlic, spices, and vinegar and blend until smooth.
- 5Pour the sauce through a fine mesh strainer to remove any solids.
- 6Add the sauce to the seared beef.
- 7Cover and cook for three and a half hours.
- 8Remove the beef from the pot and shred it before adding it back in.
- 9Remove the top layer of fat in the consomé with a spoon.
- 10Serve with diced white onion and cilantro.
Ingredients
- 4 pieces beef chuck roast
- 1 pinch salt
- 1 pinch pepper
- 6 pieces ancho chiles
- 4 pieces guajillo chiles
- 2 pieces arbol chiles
- 1 medium onion
- 2 medium tomatoes
- 1 stick Mexican cinnamon
- 2 pieces bay leaves
- 10 pieces black peppercorns
- 6 cups water
- 4 cloves garlic
- 1 tablespoon oregano
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- 2 tablespoons vinegar
- 1 cup diced white onion
- 1 cup cilantro
Equipment
large pottongsblenderfine-mesh strainer
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