Ingredients
4 pounds Chuck roast
2 1/2 cups Water
1 tablespoon Salt
2 Bay leaves
2 cups Tomato purée
1 teaspoon Ground cumin
1 teaspoon Black pepper
1 teaspoon Dry oregano
1 clove Garlic, peeled and minced
1 teaspoon Allspice
5 Dried California chiles
2 cups Boiling water
Preparation
In a large sauce pot over medium-high heat, put the meat, two cups water, salt and bay leaves. When the liquid reaches a simmer, turn the heat down to medium and cook for 45 minutes.
Take the pot off the heat, allow the mixture to cool and then cut the beef in one-and-one-half inch cubes. Reserve the broth.
While the meat is cooling, stem and seed the California chiles. Put them in a bowl, pour the two cups of boiling water over them to cover and weigh them down with a small plate so they stay under water. Let them sit for about 15 minutes or until rehydrated.
Strain the chiles and purée them in a blender jar with the tomato purée, cumin, black pepper, dry oregano, garlic, allspice and the reserved broth.
Pour the purée into a large sauté pan and cook for one hour over medium-low heat, stirring frequently.
Strain the sauce through a fine-mesh sieve, return to the sauté pan, add the meat cubes and cook for an additional 10 minutes, then serve.
