Ingredients
| Beef, stew 1″ cut | 14⅞ pounds |
| Oil, Extra Virgin Olive | 2 ounces |
| Tomatoes, Fresh, Large | 3½ pounds |
| Jalepeno, fresh, whole | 12 ounces |
| Onions, Yellow, large | 7 ounces |
| Garlic, raw | 2 ounces |
| Salt, Kosher | 1 ounce |
| Pepper, Black, ground | ½ ounce |
| Base, Beef, Low Sodium | 2 ounces |
| Water | 1½ gallons |
| Chili, Dry Guajillo | 1½ pounds |
Instructions
- Boil 1 gallon of water and add the dried chilies. Soak until soft. Strain into a bowl, reserving the cooking liquid.
- Place the chilies into a blender with some of the soaking liquid and puree until smooth (Immersion/stick blender will not be sufficient). Continue doing this in batches until all the chilies are pureed.
- Brown beef in a skillet with oil and remove the beef.
- Place all vegetables on a sheet pan, roast at 400 ℉ for 15 to 20 minutes until brown.
- In a container combine vegetables with beef base and puree with immersion blender until smooth.
- Return browned beef back to tilt skillet with veggie puree, and chili puree.
- Bring to a simmer and cook until tender.
CCP: Continue cooking food until the internal temperature reaches the required temperature 165 ℉. - CCP: Hold hot at 135 ℉ or above.
- Serve with 1 cup of Spanish Rice and/or 2 ounces of Tortilla chips.
Recipe Notes
Serve with 1 cup of Spanish Rice and/or 2 ounces tortilla chips for 2 ounce eq. Whole Grain.
Yield: 33 pounds, 15½ ounces