All the wonderful flavors of tamales without the hassle. Chuck roast, Slow cooked in a puree of peppers, onions, garlic and cilantro until it falls apart in the pan. Served on a bed of creamy masa corn.
Shredded Beef Tamale Bowls
Ingredients
Shredded Beef
- 2 Pound Chuck Roast
- 2 Whole Cloves Garlic
- 3 Whole Ancho chili Peppers (Dried Poblano Peppers with stems removed)
- 1 Whole Onion
- 1/4 Cup Fresh Cilantro Diced
- 2 Cups Beef Broth
- 1 Teaspoon Cumin Seed
- Salt season to your taste
Mesa Mash
- 1 Cup Mesa Corn Flour
- 3 Cups Beef Broth
- 1/2 Cup Sour Cream
Instructions
- Prepare The Pepper Puree In a sauce pan, combine two cups of beef broth, one onion, three ancho chili peppers with stems removed, cumin seed, garlic and cilantro. Cover the pan and cook on medium heat until the onions are soft. Then use a blender to puree the contents of the pan.
- Cook The Roast Place the chuck roast in an oven safe pan with a lid. A crock pot can also be used. Pour the chili puree over the top of the roast and cover with a lid. Place the pan in the oven at 250 degrees or into a crockpot on low. Cook for 5 hours, or until the meat easily pulls apart with a fork. Halfway through cooking, flip over the roast to coat both sides with juices.
- Prepare The Mesa Mash In a sauce pan, combine 1 cup mesa flour, and 3 cups beef broth. Cook until the corn is soft and resembles mashed potatoes. Before serving, add 1/2 cup sour cream. Serve warm.
- Serve the shredded beef over a bed of mesa mash. Tastes great topped with guacamole, salsa and romaine lettuce.