Our Recipes

Adapted from West Coast Prime Meats Cooks © 2015

Ingredients

• Four pounds chuck roast
• Two and a half cups water
• One tablespoon salt
• Two bay leaves
• Two cups tomato purée
• One teaspoon ground cumin
• One teaspoon black pepper
• One teaspoon dry oregano
• One clove garlic, peeled and minced
• One teaspoon allspice
• Five dried California chiles
• Approximately two cups boiling water

Instructions

1. In a large sauce pot over medium-high heat, put the meat, two cups water, salt and bay leaves. When the liquid reaches a simmer, turn the heat down to medium and cook for 45 minutes.
2. Take the pot off the heat, allow the mixture to cool and then cut the beef in one-and-one-half inch cubes. Reserve the broth.
3. While the meat is cooling, stem and seed the California chiles. Put them in a bowl, pour the two cups of boiling water over them to cover and weigh them down with a small plate so they stay under water. Let them sit for about 15 minutes or until rehydrated.
4. Strain the chiles and purée them in a blender jar with the tomato purée, cumin, black pepper, dry oregano, garlic, allspice and the reserved broth.
5. Pour the purée into a large sauté pan and cook for one hour over medium-low heat, stirring frequently.
6. Strain the sauce through a fine-mesh sieve, return to the sauté pan, add the meat cubes and cook for an additional 10 minutes, then serve.

Copyright © 2015 by Amy and Craig Nickoloff and West Coast Prime Meats
Recipes reprinted with permission of the owners.