- 9 washed New Mexico dry chiles, stems, and seeds removed
- 3 c. water
- 5-pound boneless beef chuck roast, fat removed
- 12 cup unbleached all-purpose flour
- 1 teaspoon kosher salt
- 1 tsp ground black pepper
- Three tbsp olive oil
- 1 large chopped yellow onion
- 2 cups beef broth (or water)
Bring the chiles and 3 cups water to a boil in a medium stockpot. Remove from the heat and set aside for 30 minutes to soften. Reserving the cooking liquid, strain into a bowl. Blend the chiles and some of the liquid in a blender until smooth. As needed, add more liquid to make a smooth sauce. Set aside. Strain the sauce through a fine-mesh strainer to remove any seeds and tough skins.
Step 22-inch2 inch chunks of roast combine the flour, salt, and pepper in a medium mixing bowl. Set aside the beef chunks after dredging them in the seasoned flour.
In a large pot, heat the olive oil over medium heat. 5 minutes later, the onion should be tender and translucent. Cook until beef chunks are evenly brown, a few at a time, so as not to overcrowd the pot. Remove cooked meat and brown the remaining meat. Reintroduce the reserved cooked meat to the pot. Mix in the pureed chile mixture. Add enough beef stock to just cover the beef chunks, or to taste. Bring the water to a boil over medium heat. Reduce the heat to low and simmer for 3 hours, or until the meat is tender. During cooking, add more stock if necessary.