Shredded Beef and Sweet Potato Stuffed Chiles

(No Ratings Yet)

Loading ...

* 1 1/2 – 2lbs lean round (use chuck for more flavor and extra tender meat)
* 1 tsp of olive oil
* Dried cumin, to taste
* Sea salt and freshly ground pepper, to taste
* 1-2 Anaheim chiles, seeded and deveined, diced
* 1 jalapeno, seeded and deveined, diced
* 1 can of fire roasted green chiles, chopped
* 7-8 cloves of garlic, chopped
* 1 handful of fresh cilantro, chopped
* 2-3 cups of beef broth

Preheat the oven to 300 degrees. Chop all the chiles, garlic and cilantro. Season the beef, on both sides, with the seasonings, to taste. Heat the olive oil in a small Dutch oven over medium high heat. Add seasoned beef and sear on all sides. Add the garlic, chiles and cilantro along with the beef broth.

Cover with lid and place in the oven. Cook for 3-4 hours or until the beef shreds easily. Once the beef is done, drain a bit of the liquid from the pan through a strainer. Place in a small saucepan and boil for a few minutes to reduce the liquid into a sauce. Shred the beef in the remaining liquid and set aside.

Other Ingredients:

* 6 pasilla chiles
* 1 sweet potato, peeled and diced into small cubes
* 1 tsp olive oil
* Sea salt and freshly cracked pepper, to taste
* Cotija cheese, finely grated

Add the diced sweet potato to a large saucepan of boiling water. Boil for 5 minutes then drain. Add the olive oil to a skillet over medium heat, add the sweet potatoes when it’s hot and sauté for 7-10 minutes, stirring occasionally. Season with sea salt and freshly cracked pepper, to taste.
While the potato is cooking, heat the oven to broil. Clean the pasilla chiles and carefully slit them down the center (be careful not to go all the way through the chile). Gently remove the seeds from the inside of the chile. Line a baking sheet with tin foil then place the chiles on top.

Broil for a few minutes until you hear popping and see the chiles getting BLACK, turn them over and do the same to the other side. Remove from the oven and place the chiles in a zip lock back and seal. Let them sit for 5-7 minutes then remove from bag and VERY CAREFULLY remove the charred skin.

Stuff the chile with a bit of shredded beef and some sweet potato then drizzle them with the reduced sauce. Top with cotija cheese and serve. Enjoy!

Related recipes: