Happy belated Cinco de Mayo!
I know, this would have been a great post for Cinco de Mayo! I am too late to work that theme! However, this was really good and thought it may be a fun entree’ to add to this site. I took the original recipe and removed all the onion and garlic seasoning, replaced the onion with shallots. You could use the shallot or garlic infused olive oil too. The products made by Fody are wonderful! Don’t let the jalopenos intimidate you. I was a bit nervous to try working with them, but they turned out to be easy!
Prep time: 15min
Cooking time: 4-6 hrs
2 med/large fresh jalopenos (I happened to have these on hand, ironically), wt 4.2oz
1 lg shallot
1 cup Fody garlic/onion free chicken broth-reconstituted with broth base
1/4 c olive oil (or shallot or garlic infused oil)
2# beef arm roast, cut in 1/4’s originally
1Tbsp ground cumin
1Tbsp Mexican oregano
1 12oz bottle dark Mexican beer
3 Tbsp tomato paste
1 1/2 tsp salt
Accompaniments: diced Hass avacado (beware of fodmap serving), shredded cheddar cheese, cilantro sprigs, beans and rice.
1-Preheat oven to 325 degrees.
2-Break stems and seed jalopenos. You could use gloves if concerned about touching pepper seeds/juices. Chop medium to fine. Sear peppers and shallots in olive oil (if using shallots).
3-Heat oil in a 6-8qt Dutch oven or pot over medium-high heat. Add roast chunks to the oil with jalopenos and shallots. Turn roast chunks, browning on all sides. Sprinkle beef with cumin and oregano.
4-Transfer Dutch oven from stove top to oven at 325 degrees. Let cook for 3-4 hours. Check meat every 1-2hours to stir and cut roast into smaller pieces and remove bone.
5-With last hour to cook, add tomato paste, salt and beer. Simmer for final hour.Continue to cook till meat is cut in smaller pieces and can be shredded or cut in small cubes.
6-Serve with white rice, cheese, cilantro sprigs.
This can be made up to 2 days and refridgerated; bring to room temperature before reheating.
Makes 10 cups.
Guiding Grains 