Originally I found this recipe in a Mexican cooking magazine and it was called Chipotle Season Pot Roast. I accidentally took beef stew meat out of the freezer instead of chuck roast, hence the change in the name.
The only thing that annoyed me about this recipe, after following the instructions to the letter, is that after the first two hours of cooking all the liquid was gone. Luckily it wasn’t burnt, but another ten minutes and it probably would have been! It’s possible this could have been because I didn’t have large enough tomatillos. It called for 8 oz, but I didn’t weigh them *tisk tisk*. It could also have been because the original recipe called for a 3 pound boneless chuck roast and I used 2 pounds of stew meat.
So I just added some water and stirred it up. I added more than just a little water. I had to leave to pick up one of my kids, so I thought it was better to be safe than sorry and added more before returning to the oven, making it more of a stew consistency.
The results were actually very good! This is quite spicy too, so if you like spicy you’ll like this. I also grabbed some flour tortillas from the fridge, cut them with a pizza cutter and fried them quickly in olive oil. Topped them off with salt, pepper and a little garlic powder. Yum!
Chipotle-Seasoned Beef Stew
3 large cloves garlic, unpeeled
8 oz (about 5 medium) tomatillos, husked and rinsed
3 canned chipotle peppers in adobo sauce
1/4 tsp sugar
2 lbs beef stew meat
1 tbsp olive oil
3 cups water, divided
4 medium carrots, peeled and sliced 1/2 inch thick
2 chayotes, peeled (if desired), cored and cut into 1/2-inch pieces
4 medium red potatoes, cut into 1/2-inch cubes
1/4 cup snipped fresh cilantro
Preheat Broiler. In a dry small skillet, roast the unpeeled garlic over medium heat, turning occasionally until soft (the cloves will blacken in spots), about ten minutes; cool. Meanwhile, in a shallow baking pan, broil the tomatillos 4 inches from the heat for 5 minutes or until blackened on one side. Turn and broil for 5 minutes more.
In a food processor or blender, place the tomatillos and any juices, chipotle peppers and sauce, 1/2 tsp salt, and sugar. Squeeze garlic to remove paste and add paste to tomatillo mixture. Cover and process or blend until neatly smooth. Set aside.
Season beef lightly with additional salt. In a heavy 4-quart Dutch oven, heat the oil over medium-high heat. Add meat and brown on one side about 5 minutes; turn meat and brown the other side. Add tomatillo mixture and the water (I blended the water with the tomatillo mixture first). Bring to boiling. Cover tightly and bake in a 325 oven for 2 hours. Watch carefully! Check after 1.5 hours, you may need to add another cup of water. Add carrots, chayotes, and potatoes, stirring to coat vegetables. Sprinkle with 1/2 teaspoon salt. Add remaining water, stir and cover. Bake for one more hour or until vegetables and meat are tender.
Remove from oven and sprinkle with cilantro. Cover and let sit for ten minutes on stove top to let herb flavors mingle.
Serve with crispy tortillas (see recipe below).
Crispy Tender Tortillas
6-8 (8-in) flour tortillas
Use a pizza cutter to cut the tortilla into eighths. Heat a teaspoon of olive oil in a skillet over medium-high heat. Add 2-3 tortilla triangles to the oil in the skillet, brown for a minute or so and flip to cook the other side. Remove to paper towels and sprinkle with salt, pepper and a little garlic powder. Add a little more oil to the skillet and 2-3 more triangles, repeating the above steps until all are cooked.
These are fabulous. They have a light crunchy outside and are still tender inside. My son took a sandwich baggie of these too school the next day and let his friends try them. They were a big hit :) Also great with cinnamon sugar instead of salt.