LarryW
06-09-2014, 09:38
(I break this prep up btwn separate large bowls of wet and dry ingredients, keeping the onions, the EVOO, and the beer out until needed because that's the way my head works. Anyway...whatever...)
Ingredients
3 pounds beef chuck, cut into 1 -inch cubes
3 tablespoons extra-virgin olive oil (EVOO)
2 onions, chopped
1 Cup whole wheat flour
1 tablespoon Tony Chachere's
6 cloves garlic, chopped
2 chipotle chilies, chopped fine (let this be the regulator for the heat aspect)
1/2 jalapeno pepper, seeded and chopped
1 (28-ounce) can chopped or diced tomatoes
2 (10.5-once) cans Ro-Tel, Original
1 bottle beer (I prefer a pilsner, not a dark or heavy beer. Don't use cheap beer.)
4 heaping tablespoons of Ancho chili powder
1 tablespoons dried oregano
1 tablespoons sweet paprika
1 tablespoon cumin powder
1 tablespoon chili powder
¼ tsp cayenne pepper
¼ tsp ground cinnamon
1 teaspoon sugar
Kosher salt and freshly ground black pepper
2 tablespoons Masa Harina (Mexican corn flour)
1 tablespoons whole coriander or cilantro, chopped
Sour Cream
Shredded Cheddar Cheese
Directions
Separate the ingredients into wet and dry bowls as is convenient. Mix flour, Tony Chachere's, salt and pepper and set aside. (This is what you'll coat the beef in.) Heat a large pot (minimum 3-Qt pot) over medium heat; add extra-virgin olive oil and heat. Add the onions. Cook until the onions are soft and beginning to caramelize. Cut the beef into 1" cubes. Trim off the excess fat or leave it for flavor as desired. Pat the beef dry. Coat the beef cubes in the flour & Chachere's mixture. Coat all sides. When onions are soft and beginning to caramelize, add beef to the pot and cook, stirring frequently scraping the tid-bits off the bottom, until the beef has browned on all sides. Add the Wet Bowl mix. Season with salt/pepper to taste and stir well. Add mixture from the Dry Bowl. Add beer and hot water until the meat is just covered with liquid. Return to the boil, reduce to a low simmer, cover, and cook for about 2 ½ or 3 hours until meat is cooked through and shreds easily. Mash the mixture with a potato masher. If solution is thin add a little Masa Harina and stir for another 10 minutes, uncovered, to thicken. Taste and re-season as desired. Garnish with cilantro as desired. Serve in warm bowls with a dollop of sour cream and some cheddar cheese if desired. (Serves about 8-9 people.)
Enjoy!
Ingredients
3 pounds beef chuck, cut into 1 -inch cubes
3 tablespoons extra-virgin olive oil (EVOO)
2 onions, chopped
1 Cup whole wheat flour
1 tablespoon Tony Chachere's
6 cloves garlic, chopped
2 chipotle chilies, chopped fine (let this be the regulator for the heat aspect)
1/2 jalapeno pepper, seeded and chopped
1 (28-ounce) can chopped or diced tomatoes
2 (10.5-once) cans Ro-Tel, Original
1 bottle beer (I prefer a pilsner, not a dark or heavy beer. Don't use cheap beer.)
4 heaping tablespoons of Ancho chili powder
1 tablespoons dried oregano
1 tablespoons sweet paprika
1 tablespoon cumin powder
1 tablespoon chili powder
¼ tsp cayenne pepper
¼ tsp ground cinnamon
1 teaspoon sugar
Kosher salt and freshly ground black pepper
2 tablespoons Masa Harina (Mexican corn flour)
1 tablespoons whole coriander or cilantro, chopped
Sour Cream
Shredded Cheddar Cheese
Directions
Separate the ingredients into wet and dry bowls as is convenient. Mix flour, Tony Chachere's, salt and pepper and set aside. (This is what you'll coat the beef in.) Heat a large pot (minimum 3-Qt pot) over medium heat; add extra-virgin olive oil and heat. Add the onions. Cook until the onions are soft and beginning to caramelize. Cut the beef into 1" cubes. Trim off the excess fat or leave it for flavor as desired. Pat the beef dry. Coat the beef cubes in the flour & Chachere's mixture. Coat all sides. When onions are soft and beginning to caramelize, add beef to the pot and cook, stirring frequently scraping the tid-bits off the bottom, until the beef has browned on all sides. Add the Wet Bowl mix. Season with salt/pepper to taste and stir well. Add mixture from the Dry Bowl. Add beer and hot water until the meat is just covered with liquid. Return to the boil, reduce to a low simmer, cover, and cook for about 2 ½ or 3 hours until meat is cooked through and shreds easily. Mash the mixture with a potato masher. If solution is thin add a little Masa Harina and stir for another 10 minutes, uncovered, to thicken. Taste and re-season as desired. Garnish with cilantro as desired. Serve in warm bowls with a dollop of sour cream and some cheddar cheese if desired. (Serves about 8-9 people.)
Enjoy!