Directions
- 1Add the chile ancho and New Mexico chiles to a pot.
- 2Add half a large onion to the pot.
- 3Cover with water and boil until the chiles are soft, about 10 to 15 minutes.
- 4For the sauce, blend the chiles and onion in a blender.
- 5Add 10 cloves of garlic.
- 6Add about a cup of the chile water.
- 7Season with cumin.
- 8Add oregano.
- 9Use beef bouillon instead of salt.
- 10Add pepper.
- 11Blend the ingredients until smooth.
- 12Add the chuck roast that has been cut into big cubes into the crockpot.
- 13Pour the chile sauce over the meat.
- 14Add three bay leaves.
- 15Cook on low for 8 hours.
- 16Serve and enjoy.
Ingredients
- 3.5 lb chuck roast cut into cubes
- 3 chile ancho
- 10 New Mexico chiles
- 0.5 onion
- 10 garlic cloves
- 0.5 cup water
- cumin
- oregano
- beef bouillon
- pepper
- 3 bay leaves
Equipment
potblendercrock pot
Tips
- You can sear the meat before adding it to the crockpot for a better flavor, but it is not necessary.
- The meat will be so tender and the chile sauce so good
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