This is a very delicious spicy Smokey flavorful beef dish. Definitely give this one a go. Nothing better then to have the salsa well incorporated through out the meat
Length of time from start to finish: 1 hour 55 min
Difficulty: easy
Ingredients:
- 2 lbs thin sliced chuck roast
- 2 large tomatoes
- 1/4 cup water
- 6 puya dried chiles
- 3 Dried Chile de árbol
- 1/4 tsp cumin
- 2 garlic cloves
- 1/4 sweet onion
- 1 tbsp cooking oil
- To garnish:
- 1 tbsp chopped cilantro
- 1/4 thin sliced sweet onion
- 1/4 cup queso fresco
Here is a link to my seasonings https://www.spanglishasadero.com/ use code Fire10
Instructions:
-Let’s start off by roasting the ingredients for the salsa. I did all this on my grill. Add the tomatoes, onions, Chile de árbol, Chile puya, remove the dried chiles first as they cook the fastest.
-Remove once you smell the sweet Smokey aroma of the Chiles. Once the onions and tomatoes are nice and charred and tender remove and add to the blender, along with the Chiles. Remove the seeds from the Chiles, along with the raw garlic, cumin and 1/4 cup of water, blend until smooth and then strain.
-Set aside for now. Now let’s cut the chuck roast into bite-size pieces, season with your favorite seasoning. I used all-purpose by Spanglish asadero.
-Now preheat a skillet on medium-high heat, add 1 tbsp cooking oil and throw in the meat, cook the meat until the fat of the meat starts to crisp it up, then add the salsa roja, let the meat sit in the sauce for 5 min, then garnish with cilantro, onion, add queso fresco. Let cool for 5 min before serving.
