Technically this started out as a chili recipe but personally I feel like its a lot of meat and not enough other stuff to eat by itself. Use it to make burritos and add avocado, chopped fresh spinach and a little grated cheese. Or make a plate of nachos by spooning some over multi-grain chips and top with a little shredded cheddar and melt in the oven for a couple of minutes....Don't forget the guacamole!
2.5 to 3 lb chuck roast trimmed and cut into 6-8 pieces
Kosher salt and fresh ground pepper
1 oz pkg dried New Mexico chiles (about 4) stemmed, seeded and torn into pieces.
3 Tbs extra virgin olive oil
6 large cloves of garlic, chopped
1 red onion, chopped
1 Tbs cumin
1 Tbs fresh or dried oregano
1 cup beef broth
1 tsp instant espresso coffee
1 15oz can black beans, drained and rinsed
1 15 oz can diced tomatoes
juice of 1/2 a lime
a handful of fresh cilantro chopped.
Preheat oven to 350. After trimming and cutting beef into pieces, season with 1 tsp salt and 1 tsp pepper.
Bring New Mexico chiles and 1 Cup water to a simmer over high heat. Cover and reduce to med-low and simmer until just tender about 5-6 min. Transfer to a blender, puree until smooth (hold that lid on tight!).
Heat oil in a large pot over med-high heat and add beef in batches and brown on all sides, transferring to a bowl each time.
Add garlic and red onion to the pot and saute in the drippings until onions soften, about 5 min. Mix in the cumin and oregano. Add the chile puree, 1 cup of broth and espresso; stir to blend. Return the meat and juices to the pot; stir to coat. Bring to a simmer. Cover and place in the oven and braise until meat is very tender, about 2 1/2 hours.
Once out of the oven shred meat with two forks either in the pot or transfer to a cutting board to shred and then return to the pot. Mix in the black beans, tomatoes, a handful of chopped cilantro and the juice of 1/2 a lime. If you're eating it straight up, you may want to add a little extra broth at this point.
Serve in bowls with corn bread and top with chopped scallions, diced avocado and shredded cheese. Or use as burrito/taco fillings or nacho toppers...very versatile!