Beef With Smoky Chili Sauce
- 4 lbs boneless beef chuck roast (or brisket)
- 1 large onion, sliced
- 3 bay leaves
- 12 teaspoon salt (or to taste)
- 14 cup fresh cilantro, finely chopped
- 1 cup monterey jack cheese, cubed
- 2 cups tomatoes, cubed
- 8 ounces garbanzo beans, drained and rinsed
- 2 limes, cut in wedges
- 10 flour tortillas
- 2 cups guacamole
- 1 cup sour cream
- 1 12 tablespoons brown sugar, packed
- 14 cup vinegar
- 3 tablespoons chili powder
- 1 tablespoon ketchup
- 1 teaspoon hickory smoke salt
- 1 teaspoon sesame oil (optional)
- 12 teaspoon liquid smoke
- 12-34 teaspoon cayenne
- Trim fat from meat.
- Place meat in a large piece of foil, cover with onion and bay leaves.
- Wrap foil up and place in a pan.
- Bake 2 1/2 - 3 hours at 350F until very tender.
- Cool.
- Chill if desired.
- Remove foil, onions, and bay leaves.
- Scrape off any fat.
- Tear meat with grain into match stick-size pieces.
- Make the Chile Sauce: Mix all ingredients after the sour cream in the ingredient list.
- Drizzle 1/3 cup of the chili sauce over meat and toss with forks until meat is thoroughly coated.
- Cover and chill at least 2 hours or overnight.
- Taste, add salt and more chili sauce if desired.
- Sprinkle coriander and cheese over meat and toss with forks to mix.
- Arrange meat on a platter.
- Sprinkle tomatoes and garbanzos over meat.
- Garnish with lime.
- To serve, spoon meat mixture on tortillas, top with guacamole, sour cream, extra chili sauce.
- An alternate sauce: 6 1/2 - 7 oz.
- pickled chipotle peppers (reserve liquid).
- 1/3 cup salad oil.
- Remove and discard stems from the chiles.
- Place chiles, their liquid, and oil in blender.
- Blend until smooth.
boneless beef chuck roast, onion, bay leaves, salt, fresh cilantro, cheese, tomatoes, garbanzo beans, flour tortillas, guacamole, sour cream, brown sugar, vinegar, chili powder, ketchup, hickory smoke salt, sesame oil, liquid smoke, cayenne
Taken from www.food.com/recipe/beef-with-smoky-chili-sauce-428916 (may not work)