2.5 of chuck roast
1 gallon of water
4 tomato
2 teaspoons white vinegar
1 whole onion fine chop
6 cloves of garlic without skin
6 guajillo chili remove seed
4 ancho remove seed
6 arbol remove seed
1 tablespoon dried ground cumin
1 teaspoon of cinnamon
1 teaspoon of thyme
1 teaspoon of oregano
7 dried bay leaves
1 /2 tablespoon grated ginger
1 teaspoon
4 cloves
Salt and pepper (to taste)
Boil the chiles for 10 minutes. Let them soak
in the water while they cool a little.
Separately, roast the tomatoes until their skin
has burned on all sides and begins to come
off. Peel.
Place all the chiles in the blender along with
the tomatoes, vinegar, spices, dried herbs
and salt. Add 1/4 cup of the water in which
the chiles were boiled, and blend very well.
Strain the sauce and pour over the seared
chuck roast, turning to coat completely.
Put into a large pot and add water to just
cover the roast. Summer 3 to 4 hours till fork
tender
Get your tortillas ready and any taco style
fixing you love.
Light up your cigar and enjoy!
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