Well, it was a fun experiment anyway. I would really love to be able to prepare some Méxican dishes and since so many of them (tacos, burritos, chimichangas, etc.) seem to be based on pulled beef, I thought I'd give it a try. So, I bought a 2.5 lb chuck roast, salted it and seared it on the mini and then put it on the large in a CI DO (uncovered) with the following:
1 Tbls each of Méxican oregano, chili powder, garlic powder, onion powder, ground coriander and ground cumin.
2 ancho and 2 guajillo chilis, soaked in hot water, seeded and chopped.
1 stick cinnamon (not sure why).
Braised on the large at 350° for about 2 hours, then added another Tbls of salt (cuz the liquid taste test was bland), topped off with water and put the lid on the DO. Cooked for another 2 hours. When I checked it then, it was pullable, so I did.
It doesn't taste bad
, it just doesn't taste much
! I am going to use some of it for tacos shortly and am wondering if there is anything I can do to salvage this before I put it on the taco shells. Add some chili powder maybe?
Here's what it looked like mid cook... looks better than it tastes!
Suggestions on how to salvage this as well as what to do next time will be much appreciated! So far, Old El Paso and ground beef is better - not to mention quicker and easier!! And that just ain't right!!
Thanks, boys and girls!!
"Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic." Bourdain