Recipe type: Main
- 9 New Mexico dry chiles - washed, with stems and seeds removed
- 3 cups water
- 5 lbs. boneless beef chuck roast, trimmed of fat
- ½ cup all-purpose flour
- 1 Tbsp. kosher salt
- 1 Tbsp. black pepper
- 3 Tbsp. olive oil
- 1 large yellow onion, chopped
- 2 cups beef stock or water
- Place chiles and 3 cups water into a medium stockpot and bring to a boil.
- Remove from heat and steep for 30 minutes to soften.
- Strain into a bowl, reserving the cooking liquid.
- Place the chiles and some of the liquid into a blender, and puree until smooth.
- Add more liquid as necessary to form a smooth sauce.
- Pass sauce through a fine mesh strainer to remove any seeds and the tough skins; set aside.
- Cut the roast into 1- to 2-inch chunks.
- In a medium bowl, combine flour, salt, and pepper.
- Dredge the beef chunks in the seasoned flour; set aside.
- Heat olive oil in a large pot over medium heat.
- Sauté onion until tender and translucent, about 5 minutes.
- Add beef chunks a few at a time, so as not to overcrowd the pot, and cook until evenly brown.
- Remove cooked meat, and continue browning remaining meat.
- Return reserved cooked meat to the pot.
- Stir in pureed chile mixture.
- Add beef stock to just cover beef chunks, or to personal preference.
- Bring to a boil over medium heat.
- Reduce heat to lowest setting, and simmer for 3 hours, or until meat is tender.
- If necessary, adjust with more stock during cooking.
Serve with chopped onion, sliced green onion, shredded cheddar cheese, and sour cream.