This was a delicious chile! I was a little intimidated at first but it actually turned out to be fairly simple. I didn't have any jalapeños so I added some pueblo chiles for spice
– Make the sauce first by dry toasting the dried peppers in pan about a minute per side, until the skins blister a bit.1
– Set them into a bowl and cover with hot water until they are very soft.2
– Transfer the peppers to a blender with oregano, cumin, a bit of salt and pepper, and soaking water. Blend until nice and smooth. – Strain the sauce and set aside.3-4
– Heat the olive oil in a large pot or Dutch oven to medium high heat. – Toss the cubed chuck roast in the flour with a bit of salt and pepper to coat them. – Brown the beef
– Reduce the heat to medium heat. Add the onion and peppers and cook until softened. – Add the garlic and cook, stirring a bit. – Add the red chili sauce and stock and bring
Enjoy!Enjoy!White Dotted ArrowSwipe up to get the full recipe, plus cooking and serving tips!Swipe up to get the full recipe, plus cooking and serving tips!