Oil Chuck roast Salt Ground pepper Garlic powder Ground cumin Onion Garlic Serrano peppers Tomatoes quartered Water Bay leaves Worcestershire sauce Sliced roasted poblano pepper
Season the beef with salt, pepper, garlic powder and ground cumin on both sides. Preheat 3 tablespoons of oil in a large stock pot.
Sear the meat on all sides, then remove the beef and place on a safe tray. To the pot, add the onion and jalapeño. Cook for 1 minute before adding the tomatoes and garlic cloves.
Once the sauce ingredients have cooked, add them to a blender along with salt and water. Blend until smooth and set aside.
In the same pot, return the beef, add bay leaf, cover with enough water, and cook on medium heat until fork tender. Shred the beef.
Add the onion, poblano pepper, shredded beef, and tomato sauce to the pot. Cook on low heat.
This is one of those traditional Mexican recipes worthy of time. Serve with warm tortillas and diced onions. iBuen Provecho!