Ingredients

The following ingredients have 4 Servings
  • 5 dried chiles
  • mild to moderate heat level
  • such as guajillo
  • ancho
  • pasilla
  • New Mexican and/or mulato
  • 1 32-ounce container (4 cups) beef stock
  • 2 tablespoons olive or vegetable oil
  • 1 2 1/2-pound beef chuck roast (about 1 1/2-inches thick)
  • Salt and pepper
  • 1 large or 2 medium onions
  • chopped
  • 6 cloves garlic
  • sliced or chopped
  • 1 tablespoon (a scant palmful) ground coriander
  • 1 tablespoon (a scant palmful) ground cumin
  • 2 teaspoons instant espresso powder
  • 1 teaspoon dried Mexican oregano
  • 1/2 teaspoon ground allspice
  • 1 12-ounce bottle light beer
  • such as Corona
  • 1 rounded tablespoon light or dark brown sugar
  • 1 tablespoon cayenne red pepper sauce
  • preferably Frank’s Redhot
  • 1 tablespoon Worcestershire sauce
  • 1 15- to 15.5-ounce can kidney beans
  • rinsed
  • 8 soft white sandwich or hamburger rolls
  • toasted
  • Sliced bread-and-butter pickles and chopped raw white onion
  • for topping

Instruction

  • Stem and seed the chiles; transfer to a large saucepan
  • Add the stock; bring to a low, rolling boil over medium heat
  • Cook until the chiles soften and the stock is infused, 30-45 minutes
  • Working in batches, purée chiles and stock in a food processor to make the chili sauce
  • Reserve
  • Position a rack in the center of the oven; preheat to 325°F
  • In a large Dutch oven, heat the oil over medium-high
  • Season the beef with salt and pepper
  • When the oil smokes, add the beef and cook until well-browned, about 4 minutes per side; transfer to a plate
  • Add the onion, garlic, coriander, cumin, espresso powder, oregano and allspice to the pot; season and stir until the onions soften, just a few minutes
  • Add the beer and cook, stirring occasionally, until the liquid is reduced by about one-third, 8-10 minutes
  • Add the chile sauce, brown sugar, red pepper sauce and Worcestershire
  • Add the beef to the pot; cover and transfer to the oven
  • Cook until the meat is very tender, about 2 1/2 hours
  • Place the pot on the stovetop; transfer the beef to a plate
  • Skim the fat from the juices in the pot
  • Using two forks, shred the meat and return it to the pot
  • Mix in the beans; season, and cook until the beats are heated through, a minute or two
  • Divide the beef mixture among the roll bottoms, then top with some pickles, chopped onion and the roll tops