posted by Terrytx 02-02-100 7:55 AM
* Exported from MasterCook *
Chipotle-Seasoned Pot Roast with Mexican Vegetables
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Beef Breakfast
Tex-Mex
Amount Measure Ingredient -- Preparation Method
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Roasted Tomatillo-Chipotle Salsa:
3 to 6 (1/4 to 1/2 ounce) steamed, dried chipotle chiles or canned chipotle chiles en adobo
3 large garlic cloves, unpeeled
8 ounces (about 5 medium) tomatillos, husked and rinsed
3 to 4 tablespoons water
1/2 teaspoon salt
1/4 teaspoon sugar
Roast:
1 (3-pound) boneless beef chuck roast, 2 1/2 to 3 inches thick (see note)
1 tablespoon vegetable oil
1 cup water
4 medium carrots, peeled and cut into 1/2-inch rounds
2 chayotes, peeled, pitted and cut into 1/2-inch pieces
4 medium boiling potatoes (red skin), cut into 1/2-inch cubes
1/4 cup finely chopped cilantro
Coarse salt
Salsa: For dried chiles, toast them on an ungreased griddle or heavy skillet over medium heat, turning regularly and pressing flat with a spatula, about 30 seconds.
In a small bowl, cover the chiles with hot water and let rehydrate 30 minutes, stirring frequently to ensure
even soaking. Drain and discard the water. (Canned chiles need only be removed from their canning sauce.)
While chiles are soaking, roast the unpeeled garlic on the griddle or skillet over medium heat, turning occasionally, until soft (they will blacken in spots), about 15 minutes; cool and peel. Roast the tomatillos on a baking sheet 4 inches below a very hot broiler until blackened on 1 side, about 5 minutes, then flip and roast the other side.
Put tomatillos and their juices, rehydrated or canned chiles and garlic into a food processor or blender and process to a fine-textured puree. Transfer to a bowl and stir in enough water to give the sauce a medium consistency. Taste and season with salt and sugar.
Roast: In a shallow dish, smear the meat with salsa, cover and refrigerate for several hours or up to 24 hours.
When you're ready to cook the meat, preheat oven to 325 degrees. Scrape salsa off meat and reserve. Dry meat on paper towels and sprinkle with salt. Heat oil in Dutch oven over medium-high; when hot, add roast and brown on one side, about 5 minutes, then flip and brown the other side.
Move roast to a plate; pour water into pot and boil over medium, scraping up the browned bits. Stir in reserved salsa, then return the roast to pan. Cover tightly and bake for 2 hours, until meat is just tender.
Distribute carrots, chayotes and potatoes around meat, and stir to coat with pan juices. Cover and cook 30 to 45 minutes until meat and vegetables are tender.
Transfer roast to a large, warm serving platter. Scoop out vegetables with a slotted spoon and distribute
around meat. Skim off fat from pan juices, and boil juices to reduce until lightly thickened; there should be about 1 cup. Taste and season with salt if necessary, then spoon sauce over meat and vegetables. Sprinkle with cilantro and salt.
Note: An equal-size pork shoulder roast or equal weight of chicken thighs can be substituted for the beef. Chicken and vegetables can cook together for a total of 40 or 45 minutes.
Makes 6 servings.
Per serving: fats, 38 grams (57% of calories); calories, 592; cholesterol, 147 milligrams; carbohydrate, 18 grams; fiber, 4 grams; protein, 44 grams; sodium, 438 milligrams
Source: 'RICK BAYLESS'S MEXICAN KITCHEN' BY RICK BAYLESS (SCRIBNER, 1996)