Mexican Pot Roast with Guajillo Chile Sauce (Carne Guisada)
This Mexican Pot Roast Recipe is easy and full of earthy flavors. Your family will love this "just right spicy" version. Take that Sunday Pot Roast South of The Border.
Servings 6
Calories 455kcal
Ingredients
- 5 Guajillo peppers dried
- 1 Cup water
- 4 whole poblano peppers roasted and some skin removed
- ¼ cup Neutral oil Avocado, vegetable or canola oils work well here.
- 2 ½ pounds Chuck roast cut into large chunks
- 1 teaspoon Kosher Salt
- ½ teaspoon Freshly grated black pepper
- 3 cloves garlic peeled
- 1 ½ teaspoons Mexican Oregano
- ¼ teaspoon cinnamon ground
- ½ teaspoon cumin
- ¼ Cup Tomato Paste
- 28 ounce chopped tomatoes undrained
Instructions
- Heat a non-stick skillet over medium high heat. When hot, add dried chile peppers and toast on each side. About 3-4 minutes per side. Turn off heat and add about 1 ½ cup of water, just enough to submerge peppers. Place a salad plate over the peppers to help submerge them in the water. Let the peppers soak for 25 minutes.
- Meanwhile, roast the poblano peppers. You can either roast them over a gas flame stovetop, turning until blistered. Or place them on a sheet pan and broil them in the oven until starting to blister. Turn poblano peppers and broil on the other side. I prefer the open flame method, as you have more control in blistering the nooks and crannies. One darkened and blistered, place them in a zip log bag until nice and steamed. About 10 minutes. When cooled, remove most of the skin with your hands. Don't rinse peppers under water or you'll rinse away that wonderful smoky flavor. Rough chop the poblanos
- Heat oven to 325 degrees.
- Cut roast into large chunks, remove any large chunks of fat. Heat a large skillet over medium high heat on stove top. Salt and pepper the chunks of beef and brown in skillet. Turning once. Remove beef and place in the bottom of a Dutch oven. Use ½ cup or chicken broth or white white to deglaze the skillet. Add that liquid to the Dutch Oven. It's full of wonderful flavor.
- When the chiles are soaked, cut the tops off the chiles and remove seeds. Place the soaking water and the chiles in a food processor and blend until smooth.
- Add garlic cloves, oregano, cinnamon, cumin and tomato paste and and blend. You should have a thick red sauce that resembles the thickness of catsup. If the mixture is too thick, add a little water. Pour this mixture over the beef in the Dutch oven.
- Add the undrained tomatoes and the chopped poblanos on top. Cover and cook for 3 hours or until beef is fall apart tender. Check the roast after about an hour and a half and make sure the liquid isn't gone. That depends on the pan you're using. Add about a cup more water or chicken broth if dry.
- Serve over warmed corn tortillas. Garnish suggestions: radish, limes and avocado.
Nutrition
Calories: 455kcal | Carbohydrates: 8g | Protein: 38g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 130mg | Sodium: 348mg | Potassium: 943mg | Fiber: 2g | Sugar: 4g | Vitamin A: 960IU | Vitamin C: 14mg | Calcium: 84mg | Iron: 6mg
