Serves 1
Directions
- 1Season meat with salt and pepper, then sear it in a hot pot.
- 2Remove the meat.
- 3In the same pot, sauté onions, garlic, and tomatoes until soft.
- 4Add tomato paste and cook for 3-4 minutes.
- 5In a separate pan, add all ingredients under “Chilies and spices” and lightly toast until fragrant.
- 6Add the toasted chilies and spices back into the pot with beef stock.
- 7Allow the mixture to simmer for 45 minutes or until the beef is tender.
- 8Remove chilies/spices from the pot along with some of the liquid and blend until smooth.
- 9Shred the meat.
- 10Add the blended mixture and shredded meat back to the pot with parmesan cheese, cooked pasta, pasta water, and butter.
- 11Serve with onions, cilantro, and more cheese.
Ingredients
- 1 kg beef chuck roast, cubed
- Salt
- Pepper
- 2 onions, sliced
- 12 garlic cloves, chopped
- 250 g cherry tomato, sliced
- 2 tbsp tomato paste
- Beef stock
- Guajillo chili, deseeded
- Ancho chili, deseeded
- 4 Bayleaves
- 3 Sticks of cinnamon
- 1 tbsp Coriander seed
- 1 tbsp Peppercorn
- 1 tbsp Cloves
- 1 tbsp paprika
- 1 tbsp cumin
- 1 tbsp oregano
- Pasta of choice
- parmesan cheese
- Cilantro
- Onions
- butter
Equipment
hot potseparate panblender
Tips
- Measurements are just estimates; season and adjust to your preference.
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