| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Dutch |
|
6 |
Servings |
INGREDIENTS
| 3 |
tb |
Ancho chile powder or 3 medium pods; (about 1/2 ounce), toasted and ground. |
| 3 |
tb |
New Mexico chile powder or 3 medium pods; (about 3/4 ounce), toasted and ground. |
| 2 |
tb |
Cumin seeds; toasted in a dry skillet over medium heat until fragrant, about 4 minutes, and ground. |
| 2 |
ts |
Dried oregano; preferably Mexican |
| 1/2 |
c |
Water |
| 1 |
|
4-pound beef chuck roast; trimmed of excess fat and cut into 1-inch cubes. |
| 2 |
ts |
Salt; plus extra for seasoning. |
| 8 |
oz |
Bacon; (7 or 8 slices), cut into 1/4-inch pieces. |
| 1 |
md |
Onion; minced, (about 1 cup). |
| 5 |
md |
Garlic cloves; minced. |
| 4 |
sm |
Jalaneño chile peppers; cored, seeded, and minced., (up to 5) |
| 1 |
c |
Canned crushed tomatoes or plain tomato sauce. |
| 2 |
tb |
Juice from 1 medium lime. |
| 5 |
tb |
Masa harina or 3 Tbsp. cornstarch. |
|
|
Ground black pepper. |
INSTRUCTIONS
This is the recipe as it appears in the March & April 1998 issue of Cook's
Illustrated magazine. I suggest to those interested in the recipe pick up a
copy -- the article (not included here) is very informative about the
subject. The author suggests refrigerating the finished product overnight
to allow the flavors to develop. He also suggests adding peanut butter
and/or unsweetened chocolate to enhance the earthiness and to add
creaminess. Enjoy!
By Adam Ried
1. Mix chile powders, cumin, and oregano in small bowl and stir in 1/2 cup
water to form thick paste; set aside. Toss beef cubes with salt; set aside.
2. Fry bacon in large, heavy soup kettle or dutch oven over medium-low heat
until fat renders and bacon crisps, about 10 minutes. Remove bacon with
slotted spoon to paper towel-lined plate; pour all but 2 teaspoons fat from
pot into small bowl; set aside. Increase heat to medium-high; sauté meat in
four batches until well-browned on all sides, about 5 minutes per batch,
adding additional 2 teaspoons bacon fat to pot as necessary. Reduce heat to
medium, add 3 tablespoons bacon fat to now-empty pan. Add onion; sauté
until softened, 5 to 6 minutes. Add garlic and jalaneño; sauté until
fragrant, 2 to 3 minutes. Add reserved bacon and browned beef, crushed
tomatoes or tomato sauce, lime juice, and 7 cups water; bring to simmer.
Continue to cook at steady simmer until meat is tender and juices are dark,
rich, and starting to thicken, about 2 hours.
3. Mix masa harina with 2/3 cup water (or cornstarch with 3 Tbsp. water) in
small bowl to form smooth paste. Increase heat to medium; stir in paste and
simmer until thickened, 5 to 10 minutes. Adjust seasoning generously with
salt and ground black pepper. Serve immediately, or preferably, cool
slightly, cover, and refrigerate overnight for up to 5 days. Reheat before
serving.
Posted to bbq-digest by Steve Zinski <szinski@richmond.edu> on Feb 15, 1998
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