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Cinco de Mayo (long)

fire egger
fire egger Posts: 1,124
edited November -1 in EggHead Forum
ok, so I was off today, kind of worked myself into a long cook, turned out very good, and I had a few cervezas' to keep me company, worked out out good
Started with a nice chuck roast, rubbed with S&P, a little red chile powder, also some Roma tomatos sliced in half
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Seared the roast both sides and the edges, 450ish, just long enough to get a good crust, put the romas on for a little char
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The romas' went in the food processor with a chopped onion, garlic, toasted, rehydrated Arbol chiles, S&P and lime juice and turned into salsa
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Cumin, ancho chile powder, cayenne and a couple more arbol chiles,crushed tomatos and at a simmer for a couple of hours
An hour and dos cevezas later, I found the bay leaves where I left them
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After about 2.5 hours the chuck was very tender and ready to shred
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Home fried shells, still practicing
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Plated with fresh salsa, cucumber slices and guac
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Even the front door gaurds are in the spirit!!
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Have a good night Y'all!!

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