Featured Pinch Tips Video
- new mexico chiles-dried
- arbol chiles-dried
- ancho chiles-dried
- chipotle chiles-dried
- 3 c
- boiling water
- 4 lb
- boneless sirloin roast cut into 3 hunks
- 8 slice
- 1 tsp
- dried oregano
- 1 1/2 tsp
- ground cumin
- 1 tsp
- 1 large
- onion, chopped
- 6 clove
- garlic, minced
- 2 c
- beef broth
- 1/2 c
- chopped cilantro
1Take all the chilies, remove stems and seeds.
2Snip with sissors and place in a medium glass bowl.
3Cover chilies with boiling water and then cover bowl with a weighted plate. (fill a canning jar with hot water and place on top of plate)
4Let stand for 30 minutes.
5Meanwhile brown bacon in a large skillet.
6When browned remove bacon and add sirloin steak to the skillet-brown in bacon fat on all sides.
7Add the beef and bacon to a large crock pot.
8Place the chiles and water in a food processor and whirl to very smooth.
9Add the puree to the crock pot along with all the remaining ingredients except cilantro.
10You also want to add around 1/4 cup of the bacon fat.
11Turn your crock pot up to high, cover and cook for 1 1/2 hours.
12Turn down to low and cook for 5 1/2 hours.
13At this point you can add the cilantro or serve at the table. If you add it now continue to cook for an additional 30 minutes.
14Ladle meat into bowls-don't worry, it will fall apart as you do this and add plenty of "juice".
15Serve with warm corn tortillas & queso fresco or cheesy beer muffins.