Prep Method: Braising, Puree, Simmer
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.