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- Total Time:
- 3 hrs 20 mins
- 2 oz. dried novel mexico, pasilla, guajillo, or ancho chiles, seeded, stemmed, and torn into items
- 2 dried chiles de arbol
- 3 lb. beef chuck, lower into 1-scoot items
- 1 tsp. kosher salt, plus more to taste
- freshly floor sad pepper, to taste
- 3 tbsp. vegetable oil, divided
- 2 cloves of garlic, chopped
- 1 medium onion, finely chopped
- 1 tbsp. floor cumin
- 2 tsp. oregano
- 2 c. chicken inventory
- 2 tbsp. masa harina
- cayenne, to taste
Directions
-
- Step 1Arrangement chiles in medium bowl with 2 cups boiling water. Let stand until softened and liquid is frigid.
- Step 2Meanwhile, pat beef dry with paper towels; season with salt and pepper. In a huge pot, warmth 1 tbsp. oil over high warmth. Sear half of of the meat until browned on both aspect, about 6 minutes. Transfer to a plate. Repeat with 1 tbsp. oil and final beef.
- Step 3Add final oil to pot. Add garlic and onion; put collectively dinner over medium-low warmth until translucent, 8-10 minutes. Add cumin, oregano, and 1 tsp. salt.
- Step 4Drain chiles, reserving liquid. Puree chiles and 1 cup liquid in blender until refined.
- Step 5Add final liquid to pot; bring to a boil. Add puree. Rinse blender with some inventory. Add to pot with final inventory and reserved beef; bring to a boil.
- Step 6Slice warmth to low; duvet and simmer, stirring infrequently, until tender, about 2 1/2 hours. Show; cleave over high warmth, about 5 minutes. Slide meat aside; run in masa harina. Simmer until thickened, about 3 minutes. Season with salt and cayenne.
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