MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Carne Con Chile Rojo (Chuck Braised In Chile)
Categories: Beef, Chilies, Herbs
Yield: 5 servings

MMMMM-----------------------BRAISED BISON----------------------------
2 tb Maple or raw sugar
1 tb Coarse sea salt
2 lb Boneless bison or beef chuck
- roast
1/4 c Olive oil
4 c Vegetable broth
2 Ripe tomatoes
1/2 md White onion
10 Dried California or New
- Mexico chiles (2 1/2 oz)
2 Fresh sage sprigs
2 Fresh or dried bay leaves
1/2 c Pure maple syrup

MMMMM-------------------------CHILE ROJO------------------------------
10 Dried guajillo chiles;
- stemmed
4 Dried chiles de árbol;
- stemmed
2 cl Garlic; peeled
1/4 md White onion
1 ts Coarse sea salt; more to
- taste
2 tb Olive oil

TO MAKE THE BISON: Set oven @ 275ºF/135ºC.

Sprinkle the sugar and salt all over the roast. Heat the
oil in a large Dutch oven over high heat. Add the roast
and sear until dark brown on all sides, 7 to 10 minutes.
Transfer to a plate and reduce the heat to medium.
Carefully add 1 cup broth (the hot fat will spatter) and
scrape up all the browned bits from the pan. Return the
roast and any accumulated juices to the Dutch oven and
add the tomatoes, onion, chiles, sage, bay leaves, syrup
and remaining 3 cups broth. Bring to a boil, then cover
and transfer to the center of the oven.

Braise until the meat is very tender, about 3 1/2 hours.
A fork should slide through easily. Uncover and cool for
15 minutes, then transfer the roast to a large bowl.
Finely shred the meat using your hands if cool enough to
handle or with two forks. Strain the cooking liquid and
reserve.

TO MAKE THE CHILE ROJO: Bring a medium saucepan of water
to a boil. Add all of the dried chiles, reduce the heat
to medium, and simmer steadily until softened and
lighter in color, about 10 minutes. Transfer the chiles
to a blender, along with the garlic, onion, salt and 2
cups of the braising liquid. Save any remaining braising
liquid for another use (see Tip). Blend until very
smooth.

Heat the oil in a large, deep skillet over high heat
until shimmering. Carefully add the chile sauce (it will
splatter) and immediately reduce the heat to medium.
Simmer, stirring often, until thickened and brick red, 8
to 10 minutes. Add the shredded meat and any accumulated
juices and stir to evenly coat. Reduce the heat to low
and simmer for 10 minutes. Season to taste with salt.
Serve immediately or cool to room temperature to use as
a filling for tamales. The sauced braised meat can be
refrigerated for up to 5 days or frozen for up to 3
months.

Recipe from Claudia Serrato

Adapted by Tejal Rao

Yield Serves: 4 to 6 (about 4 cups)

ECIPE FROM: https://cooking.nytimes.com

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