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This dish, orginally from a Sunset Mexican cookbook, was served by my good friend's, Byron and Georgia Knight,
the owners of Blue Moon Gallery here in Seagrove. It reminds
me of a very rich tasting pot roast my mom used to prepare when I was a kid.
Prep Time: 40 minutes
Marinating Time: 2-3 hours
Cooking Time: 2 1/2 -3 hours
Ingredients:
chile seasoning (recipe follows)
5-pound chuck roast
3 tablespoons vinegar
Rub roast with salt (to taste), sprinkle with vinegar, and refrigerate for 2-3 hours in a covered dish. Drain the
vinegar from the dish, spread the chile seasoning over the meat, and bake (covered) in a 350 degree oven for 2
1/2-3 hours, or until meat is tender enough to shred with a fork.
chile seasoning:
6-10 chipotle chiles (canned in adobo sauce is ok)
10 cloves garlic
1 tablespoon dried oregano
2 tablespoons whole cloves
2 tablespoons cumin seeds
1 teaspoon black pepper
1/2 teaspoon ground cinnamon
5-6 tomatillos
Combine ingredients in a blender, and pureé.
This recipe originally called for 4 dried new Mexico chiles, 2 dried ancho chiles, and 4 small dried red hot chiles.
I like the smoky flavor of chipotles, and as they are so easily found in most grocery stores today, I would opt
for that. It also eliminates having to soak the dried chiles. Also, throwing in some onions and potatoes about
30-40 minutes before it's done would probably be pretty doggone tasty.
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