Friday, November 14, 2014


 Delicious and easy traditional Mexican roast.  One of our family favorites!


Beef Roast
2 garlic cloves
3 guajillo peppers
1 can whole tomatoes
1 can diced tomatoes
8 or so of “Chile bravos” also know as “Chile de Arbol” (these are hot peppers)
3/8- ½ cup vinegar (maybe a little less)
½ - 2/3 cup freshly squeezed orange juice
6 or so whole cloves
1/8 tsp (about 19 kernels) whole pepper
1-1  ½  tsp oregano
1 tbsp toasted sesame seeds
½ cinnamon stick
1/3 Mexican chocolate tablet (such as “Abuelita” or “Ibarra” brand)
Salt to taste
3 bay leaves

Cut roast into several large chunks and place in crockpot.  Boil or microwave the guajillo and chiles de arbol peppers to soften them.  If microwaving them, do it for 1-2 minutes (you do not need to use a lot of water). Throw the rest of the ingredients (except for bay leaves) in the blender (including the soften peppers) and blend for a few minutes.  Pour sauce over meat and throw bay leaves on top.  Cover and cook on high heat for 4-6 hours.  Serve with chopped onion and cilantro on top.

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