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pot Roast With Vegetables (carne De Res Con Legumbres) 2 Tablespoons Lard Or Vegetable Oil
1 (3 Pound) Beef Top Round Roast, Tied
2 Large White Onions, Cut Into 3/8-inch Thick Slices
3 Large Cloves Garlic, Minced
3 Cups Beef Stock Or Broth
4 Dried Pequín Chiles Or 1 Dried Seeded De árbol Chile
1/2 Teaspoon Dried Thyme
1/2 Teaspoon Dried Oregano
2 Pounds Fresh Tomatillos, Husked, Or 2 (13 Ounce) Cans Tomatillos, Drained
2 Large Fresh Poblano Chiles, Roasted, Peeled, Seeded, De-veined,
And Cut Into 1/2-inch Wide Strips
2 Chayote Squash
12 Small New Red Potatoes, Unpeeled
1/4 Cup Minced Fresh Cilantro heat Lard Or Oil In Large Dutch Oven Over Medium Heat Until Hot. Add Beef; Cook, Turning Occasionally, Until Brown On All Sides, 10 To 15 Minutes. Remove To Plate. Add Onions And Garlic To Pan; Sauté Over Medium Heat Until Soft, 6 To 8 Minutes. Add Stock, Pequín Chiles, Thyme And Oregano; Heat Over Medium-high Heat To Boiling. Add Tomatillos To Pan. If Using Fresh Tomatillos, Cook Over Medium Heat Until Fork-tender, About 10 Minutes. Add Beef To Pan, Pushing It Down So It Is Surrounded By Liquid. Place 3/4 Of Poblano Chile Strips On Top Of Beef. Heat Over Medium-low Heat To Simmering; Simmer, Partially Covered, 2 1/2 Hours. pare And Seed Chayote; Cut Into 1 X 1 1/2-inch Pieces. Add Chayote And Potatoes To Beef; Simmer, Covered, Over Medium-low Heat Until Potatoes And Beef Are Fork-tender, 30 To 40 Minutes Longer. Remove Beef, Potatoes And Chayote To Warm Serving Platter; Keep Warm, Covered. Process 1/2 The Cooking Sauce In Blender At A Time Until Smooth. Return Sauce To Pan; Cook Over Medium Heat, Stirring Occasionally, Until Reduced To 4 Cups, 20 To 25 Minutes. Stir In Cilantro. garnish Beef With Remaining Poblano Chile Strips. To Serve, Cut Beef Across Grain Into Thin Slices. Pass Sauce Separately. makes 6 To 8 Servings. |
