This is another recipe from my taco entertaining story I did for Kin Community, which will air this Saturday. I hope you'll all check out the YouTube video - it's a longer episode that will feature great ideas for a fall taco menu that is seasonal, fun & delicious and great for serving a crowd.
I love this recipe - it is a perfect weekend dish to put on early in the day and let simmer for a few hours while you are watching football or enjoying the cooler fall weather. It's warm & flavorful & comforting and your house will smell amazing while it's cooking.
Don't let the dried chilies daunt you - they are really easy to handle, add SO much earthy, deep flavor, and are not spicy (but feel free to use spicier ones if you want)!
4 cups low sodium beef broth
1 onion - cut into chunks
6 garlic cloves - peeled
3 ounces dried California or New Mexico chilis (about 12) - stemmed, seeded & rinsed
2 T. cumin
1 T. oregano
1/2 t. cinnamon
1, 3 1/2 to 4 pound chuck roast - tied & patted dry
Kosher salt & fresh ground pepper
2 T. canola oil oil
Preheat oven to 325 degrees
Heat 2 c. of broth until very hot. Place chilis in a blender and cover with hot broth. Let sit 5 minutes to soften. Add onion, garlic, cumin, oregano & cinnamon to blender and puree until smooth.
Season beef with kosher salt & pepper on all sides. Heat oil in a large pot with lid or Dutch oven until very hot. Brown the roast on all sides, turning with a meat fork. When browned, pour chili mixture over beef and add remaining broth to come about half way up the roast. Bring liquid to boil, cover and transfer to oven.
Bake about 3 1/2 hours or until beef in very tender, turning once while cooking. Transfer the roast to a cutting board. Spoon off fat from pot and boil remaining liquid, stirring frequently, until slightly reduced - about 5 minutes.
When cool enough to handle, shred beef, removing excess fat, and mix with sauce.
Serve with corn tortillas, Radish Salsa & crumbled Cotija cheese.
2 c. radishes - halved and thinly sliced
1/2 c. white onion - diced
1 jalapeno - finely chopped
1/4 c. cilantro - chopped
juice of one lime
Combine all ingredients in bowl.
And here it is in video format from Kin!!