Ingredients
2 Pound of Chuck Roast (Cubed)
1 Pound of Short Rib
Kosher Salt (To taste, these are thick cuts of meat so be generous)
3 dried guajillo chiles (seeds OUT)
4 dried ancho chiles (seeds OUT)
4 Cups of Boiling Water
1 Onion
6 Cloves of Garlic (Sliced)
4 Tomatoes (Sliced)
4 Cups of UNSALTED beef Broth
Cilantro
Onion
Bay Leaves
2 Small Cinnamon Sticks
1 Tablespoon of Mexican Oregano
1 Stick of Butter
Directions
Rehydrate you chiles for at least 30 minutes. Sear your meat on all sides, until brown. Remove and cook down 1 whole onion, and garlic.. once fragrant add in sliced tomatoes and Mexican oregano. Add in beef broth, blend your Chiles with 3 out of the 4 cups of boiling water.. and add to the pot. Add cinnamon sticks, and bay leaves. SEASON TO TASTE WITH KOSHER SALT, ONION POWDER, GARLIC POWDER, and WHITE PEPPER. (Unsalted beef broth is like water) so taste as you add seasonings. Let it cook for about 3 hours.. it should be fork tender. Use whatever bread you want. To a stick of butter I add some of the consumè buttered up my bread and did my thang.