By: Monte White
Servings: 4-8 depending on size of bowls
+4-6lb chuck round roast grass fed beef
(cut into small cubes for stewing beef)
+coconut oil about 1 tablespoon(for frying)
+4 organic tomatoes,rinsed, stemmed, and cored about 8oz each
OR 1 26oz package Pomi Strained Tomatoes
+1 head garlic (organic) & 2 cloves
+3 dried organic New Mexico or California chilies(about 5 in. long), rinsed, stemmed, seeded, and coarsely chopped
+2 dried organic chipotle chilies (about 1 in. long), stemmed
+4 cups of homemade grass fed beef stock or bone broth
(OR a store bought packaged version)
+2 tablespoons whole cumin seeds ground fresh preferably or ground roasted cumin
+2 tsp cinnamon
+3tsp organic powdered baking cocoa unsweetened
+juice of 2 limes + 2 tsp lime zest
+1 red yellow or white organic onion
+2 tsp mexican oregano or other oregano
+pink himalayan salt
+freshly ground pepper
+1 big batch of organic cilantro
+1 large organic green pepper
+sriracha sauce for a garnish for those who’d like it spicier
+green onions as a garnish
+sliced avocado as a garnish
Instructions: Prep work:grind the whole cumin in a coffee grinder and set aside if going that route
chop the 2 cloves of garlic and the onion
Heat up some organic coconut oil in a pan (i prefer using the ceramic lined pans, use a semi big stock pot) and when the oil is nice and hot, add in the the cubed beef chunks, stirring them fast, not cooking them all the way thru, just giving them a quick sear. cook in batches if needed. Next saute the diced onions,green pepper and garlic cloves for about 3-5 minutes. Add cumin, oregano, cinnamon and freshly ground pepper while sauteing.
Then add back in the semi-cooked beef cubes to the pan and stir for a bit just to incorporate all the flavors. turn the heat down to simmer and add the 3 cups of beef stock needed to cover the beef cubes. Let the beef cubes simmer for about 90-120 minutes.
Next cut the whole garlic in half crosswise and put in a small glass baking dish. Cut the tomatoes in half crosswise and place, cut side up, on a 12- by 15-inch baking sheet. Bake garlic and tomatoes in a 400° regular or convection oven until garlic is soft when squeezed (unwrap to test) and tomatoes are shriveled, about 45 minutes. If using the packaged Pomi tomatoes, skip the part about roasting the tomatoes of course.
Meanwhile, place dried New Mexico and chipotle chilies in a small bowl and add 1 cup boiling water or homemade beef stock. Let stand until chilies are soft, about 10 minutes.
3. When garlic is cool enough to handle, squeeze cloves from skin into a blender or food processor. Add roasted tomatoes (or Pomi packaged tomatoes) chilies and a little of the soaking water (or stock), most of the cilantro, and lime juice and zest and cocoa powder. Whirl until smooth.
Add the pureed tomato sauce mixture to the beef cube/beef stock pan simmering on the stove Let simmer for the remaining 90-120 minutes.
Serve with a garnish of green onions,cilantro leaves and avocado slices on top.
Have the sriracha bottle handy for anyone wanting to spice it up more
Notes: I didn’t have a photo of this at the time of sending this, didn’t wanna steal a stock photo online to use…