Directions
- 1Add oil to a pan.
- 2Add 2 tomatoes to the pan.
- 3Add a piece of onion to the pan.
- 4Add 5 garlic cloves to the pan.
- 5Cook the vegetables in the pan, turning them with tongs.
- 6Add 12 chile guajillos and 2 chile ancho to the pan.
- 7Cook until the chiles are soft, turning them with tongs.
- 8Transfer the softened chiles, tomatoes, onion, and garlic to a blender.
- 9Add 1 spoon full of chicken bouillon to the blender.
- 10Add about 6 cloves to the blender.
- 11Add pepper to the blender.
- 12Add cumin to the blender.
- 13Add salt to the blender.
- 14Add 3 cups of water to the blender.
- 15Blend all ingredients until smooth.
- 16Cut the chuck roast into large cubes.
- 17Add the cut meat to a pot.
- 18Pour the blended sauce over the meat, straining it as you pour.
- 19Stir the meat and sauce to combine.
- 20Add 8 bay leaves to the pot.
- 21Cover the pot and cook for 2 and a half hours on low to medium heat.
- 22Remove the cooked meat from the pot.
- 23Shred the cooked meat using two forks.
- 24Return the shredded meat to the pot with the sauce.
Ingredients
- oil
- 2 tomatoes
- 1 piece onion
- 5 garlic cloves
- 12 chile guajillos
- 2 chile ancho
- 1 spoon full chicken bouillon
- pepper
- cumin
- salt
- 6 cloves
- 3 cups water
- 4.93 lbs chuck roast
- 8 bay leaves
Equipment
panblendercutting boardknifestrainerpotlidtongsforks
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