Our Recipes


Serves Four


Adapted from West Coast Prime Meats Cooks © 2015


  • 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


  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.


Photo credit: Restaurant Business Inc.

Ron Salisbury
Owner, El Cholo

El Cholo

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Chef’s Tip

Whenever working with dried chiles, first remove the stems and seeds, as the seeds could make the sauce too hot and bitter. At El Cholo, we do not toast our chiles first; instead, we draw the flavor from the chiles by slowly simmering the sauces for several hours. Also, we recommend that cooks use a blender instead of a food processor to purée chile sauces, to achieve a smooth consistency. Traditional Mexican cooks would pulverize the dried chiles on a stone implement called a metate, but in modern kitchens, blenders handle the job once the sauce is cooked.