Mix together the MEXI-SPICE ingredients in a bowl.
Pat the beef dry with paper towels then season with 2 TBSP of the MEXI-SPICE, set the remaining mexi-spice aside for later use.
Preheat the oven to 325°F.
Heat 1 TBSP of olive oil in a dutch oven over high heat.
Once the oil in the dutch oven begins to smoke add the beef and sear until well browned on all sides.
Pour in 1 1/2 cups of water and bring to a boil then cover and place in preheated oven for 2 hours.
SALSA ROJO:
Heat 1 TBSP of oil in a cast-iron pan over high heat.
Add the onion slices to the pan and cook until charred on one side then flip the onions over and char on the other side.
Transfer the onions to a blender and set aside.
Add the garlic cloves to the now empty cast-iron pan and cook, turning occasionally, about 5 minutes or until softened. Remove the skin and put the cloves into the blender cup with the onions.
Remove the core from the tomatoes and cut an X in the on the bottom. Cut each tomato in half. Char the tomatoes on both sides in the cast-iron pan. Add a little more oil if needed. Remove the skins and add to the blender.
Char the skin of the red pepper in the cast iron pan. Remove the skin and seeds and discard. Add the pepper flesh to the blender.
Add the kosher salt and remaining mexi-spice to the blender and puree until smooth.
Shred the beef and serve with the sauce. Serve with tortillas or refried beans or rice.
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