Deep and richly flavored, this is a hearty chili stew featuring beef chuck and New Mexico Hatch chile blend also called Beef Carnita Tacos in Mexico. This recipe is from Hatch Valley in New Mexico, typically texmex style stew for a soft torilla bread topped with your favorit ingredients.
• 1.2 kg beef with bones in large chuncks
• 2 dl fresh roasted chopped green chilies or jalapenos
• 4-5 tbsp vegetable oil
• 2 large yellow onion coarsely chopped
• 5 garlic cloves minced
• 7 tbsp Green Hatch Valley Chile Blend
• 2 tablespoons tomato paste
• 2 tbsp brown sugar
• 3 dl beer
• 3 dl veal or beef stock
• Chopped cilantro for garnish
Soft tortilla corn bread, grind cheese, pickled red onion, salsa, slice of lime, sour cream
1. In a large mixing bowl, toss beef in 2 tbsp of Hatch Chili blend, mixture to coat.
2. Heat 2 tablespoons of oil in a Dutch oven over medium-high heat.
Add beef in batches and sear until dark brown on all sides. Be sure not to crowd beef too much. Using tongs, remove cooked beef to a plate. Continue to cook remaining beef in batches, so you’re not crowding the beef pieces.
3. Add onion and garlic to the pot. Cook over medium-high heat, scraping the bottom of the pot with a wooden spoon to dislodge browned bits. Add an additional tablespoon of oil if necessary to keep the caramelized bits of onion mixture and beef from scorching. You can also add a splash of stock at this point. Cook for about 5 to 7 minutes or until the onion has begun to soften and brown.
3. Add 5 tbsp of Hatch pepper blend and cook additional 2 minutes.
4. Stir in tomato paste, sugar and beer. Bring to a boil and cook until liquid has reduced by about two-thirds. Scraping the bottom of the pan to loosen any bits of fond.
5. Stir in stock and return beef to pot. Add chili peppers. Bring to a boil and reduce heat to a simmer. Cook, covered for 2-1/2 hours or until beef is fork tender.
6. Remove chili from heat and serve on a soft tortilla bread with chopped cilantro, grind cheese, salsa, sour cream and a wedge of lime.