Spicy comfort at its finest. Yummy!! Soak your tacos dorados in this. Mmmm!!!
1 3lb Chuck roast
1 Large onion, peeled and quartered
2 Bay leaves
1 Head garlic, cut in half
1 Tbsp powdered chicken bullion
10 Cups water
1/2 Tsp ground cumin
1 Tsp pepper
3 Carrots, cut in large chunks
6 Chili pods, dried
3 Potatoes, peeled and cut into 1 inch chunks
Everything in a large pot, except chili’s and potatoes. Bring to a boil, reduce heat and simmer 1 hour.
Put chilis in a small pan of water, bring to boil, turn off heat and let chilis steep, 15 minutes (no longer). Drain and put them in a blender with onion and garlic from the pot and broth from the pot. Blend until smooth, starin and add to pot with roast. Simmer on low 2 – 3 hours.
Add potatoes last and simmer until tender.
Remive meat from pan and shred or chop. Return meat to pan and eat as soup or use meat for tacos.
Serve with cheese, grated raw cabbage, red onion, cilantro, lime wedges, warm tortillas…….. or tacos dorados (fried tacos)……….whatever you like!
Enjoy!
~J~
