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  • 2-2.5 lbs chuck roast, cubed
  • 1/2 onion, finely chopped
  • 3 cloves garlic, minced
  • 3 tablespoons olive oil, divided
  • 1 tablespoon flour
  • 5 tablespoons ground New Mexican red chile
    3 tablespoons Guajillo chile powder
    2 teaspoons ground cumin
    1 teaspoon Mexican oregano
  • 3 cups of the appropriate stock (depending on what you’re cooking)
  • 2 teaspoons salt, to taste
  • 2 teaspoons apple cider vinegar
  • 1-2 teaspoons brown sugar, to taste


  1. Season the meat with salt. In a heavy bottomed pot or Dutch Oven, brown the meat in 1 tablespoon of oil, working in batches to make sure not to crowd the meat. Set aside the meat and wipe out the pot.
  2. Cook onion and garlic in 2 tablespoons oil over medium low heat for about two minutes. Add flour and cook for two minutes, stirring frequently.
  3. Mix in ground chiles, cumin and oregano and cook, stirring constantly, for about one minute.
  4. Add the stock to the pot and stir to combine. Pour the mixture into a blender or food processor and blend until smooth. Pour the sauce back into the pot. Season with salt, vinegar and sugar. Raise the heat to medium-high and bring to a simmer.
  5. Once the sauce is simmering, add the browned meat and reduce the heat. Simmer, partially covered, stirring every once in a while, until the sauce has reduced and the meat is tender, about 1-1 1/2 hours.


To make the sauce on its own, simmer it partially covered for about 30 minutes after pouring it out of the blender until it has reduced and become thicker. Then season with the salt, vinegar and sugar.


By uvu44

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