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.
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.
Heat a non-stick skillet over medium high heat. When hot add dried peppers and toast on each side. About 5 minutes per side. Turn off heat and add about 1 cup of water, just enough to submerge peppers. Let the peppers soak for 25 minutes.
Meanwhile, place poblano peppers on a sheet pan. Broil in oven until starting to blister and turning brown. Turn poblano peppers and broil on the other side. Remove poblano peppers from oven and place 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.
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 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. 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 if dry. Serve over warmed corn tortillas. Garnish suggestions: radish, limes and avocado.