15m
PREP TIME
3hr 25m
COOK TIME
447
CALORIES
10
INGREDIENTS
Ingredients 6 Servings
- 5 El Guapo® Whole New Mexico Chili Pods (Chile Nuevo Mexico Entero), stemmed and seeded
- 2 El Guapo® Whole Pasilla Ancho Chili Pods (Chile Pasilla Ancho), stemmed and seeded
- 1 container (4 cups) beef stock, divided
- 2 teaspoons El Guapo® Garlic Salt (Sal de Ajo), divded
- 1/2 teaspoon El Guapo® Ground Black Pepper (Pimienta Negra Molida)
- 1/2 teaspoon El Guapo® Ground Cumin (Comino Molido)
-
2
tablespoons
lard
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Substitutions available
- vegetable oil
- 2 1/2 pounds boneless beef chuck roast, cut into 1-inch pieces
- 1 medium yellow onion, chopped
- 1/4 cup masa harina
INSTRUCTIONS
- 1 Wipe chilies with damp paper towel to remove any dust. Place in large bowl. Add enough hot water to cover. Cover bowl. Let stand 15 minutes. Transfer chilies to blender container, discarding soaking liquid. Add 1 cup stock and 1 teaspoon of the Garlic Salt; cover. Puree until smooth; set aside.
- 2 Season beef with remaining 1 teaspoon of the Garlic Salt and Black Pepper. Heat lard in large stockpot until shimmering. Working in batches, place beef in stockpot in single layer. Brown on all sides. Remove from pot. Set aside. Add onions to stockpot; cook and stir until softened, about 5 minutes.
- 3 Whisk 1 cup of the remaining stock and masa harina in small bowl until well blended and smooth. Add to stockpot with onions. Stir in chili mixture and remaining 2 cups stock. Return beef to pot. Bring to boil. Reduce heat to medium-low. Cover. Simmer 2 to 2 1/2 hours until beef is tender, stirring occasionally. Sprinkle with shredded Cheddar cheese, sliced jalapenos, and chopped cilantro to serve, if desired.
