Recipe

Bowl Of Red Recipe

	Bojangles42 / All my dishes 9 months, 2 weeks ago The traditional bowl of red contained meat and chiles in a beef stock. There ain't no stinkin' beans and tomatoes. There's only onion because it can be finely diced. Serve with a pile of warm tortillas Prep:30m Cook:180m Servings:8	Bojangles42
	chili easy

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Ingredients

4 bone boneless chuck roast

6 cloves of garlic crushed

1/4 c California chile powder

1/4 c New Mexico chile powder

4 rashers bacon, slice 1/4" strips

1 large onion finely diced

2+4 cups beef stock

1 T ground cumin (best to toast whole seeds and grind your own)

1 T prepared mole sauce

2 teas oregano

1 teas vinegar

1 T minced canned chipotle in adobo

2 T masa harina

Directions

Braise the roast for 10 minutes on both sides. Over a smokey grill would be better. Let cool

Trim the fat and cartillage and cut into 1/2" cubes

In a heavy pot fry the bacon over medium heat until crispy

Remove the bacon and leave the drippings

Saute the onion and garlic until the onion is translucent.

Stir in the beef and add beef stock to just cover the meat

Add all the rest of the ingredients except the masa harina

Reduce heat to low and slow cook for 3 hours adding enough stock to keep meat just covered

After 2 hour combine the masa harina with 1/2 c cool stock and stir into the pot.

Cook 1 more hour.

The meat should be very tender and the bowl of red thick enough to scoop out of the bowl with pieces of warm flour or corn tortilla.

Provide chopped onion and sliced jalapeno for individual garnish...and lots of tortilla and margaritas (on the rocks, not blended)

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Comments

peetabear 9 months, 2 weeks ago said:
Sounds good... love things that I can put in tortillas... five

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