2chayotespeeled (if desired), cored and cut into 1/2-inch pieces
4medium red potatoescut into 1/2-inch cubes
1/4cupsnipped fresh cilantro
Instructions
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.