Monday, May 30, 2011


Jessica S.

9 dried new Mexico chiles washed, seeded, and stem removed
3 cups water
5 lb beef chuck roast- fat trimmed off
1/2 cup flour
1 TBS salt
1 TBS black pepper
3 TS olive oil
1 large onion chopped
2 cups beef stock or water

Place chiles in the 3 cups of water in med. pot and bring to boil. Remove form heat and steep for 30 minutes to soften. Strain- reserving liquid. Place chiles and a little liquid in blender and puree (add water as needed a little at a time). Strain and set aside.

Cut roast into 1 inch chuncks. In med. bowl combine flour, salt and pepper. Dredge beef in flour mix. Heat olive oil in large pot over med. heat. Saute onion for 5 minutes. Add beef a few pieces at time being careful not to overcrowd. Remove cooked meat and set aside while cooking remainder of meat. Cook until evenly browned. Return meat to pot. Stir in chile mixture. Add enough beef stock to just cover beef. Bring to boil over med heat. Reduce heat and simmer 3 hours until meat is tender. Add more beef stock if needed during cooking. Serve with chopped onion, green onion, cheese and sour cream.

Serves 12

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