Ingredients
- 2 pounds of stew beef
- 1 large yellow onion, chopped
- 3 cups beef broth (recommend the Better Than Bouillon paste)
- 1/2 cup mild Santa Cruz red chile powder
- 1 1/2 tsp. chopped garlic
- 1 tbl. whole cumin seeds
- 3 whole Guajillo chile pods
- 4 whole cloves
- 1 tbl. chimichurri spice
- Salt and pepper to taste
Method
- Using kitchen scissors, cut the stems off the chile pods and open the pods by cutting lengthwise. Remove the seeds. Leave a few if you want some spice to the dish.
- Cut the chile pods into 1/2 inch strips and heat, with the cumin seeds, in pan over medium heat to release the flavors about two minutes.
- Combine all ingredients in the crock pot and cook on low temperature for about six to seven hours.
- Serve with flour tortillas and topped with shredded cheddar cheese and sour cream.
Serves four to six.
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