A nice Chuckie heavily rubbed with a fiery Mexican spice blend, heavy on the Arbol chile.
Smoked at 225° for four hours.
Then I added two Chipotle chiles, a tablespoon plus of Adobo sauce and 1/4c of salsa casera to 1c of beef broth.
Poured this over the chuck and braised four hours till tender.
Dipped tortillas in the braising liquid and cooked them before piling on some delicious shredded beef.
With all the flavorfulness of the chuck and it's aggressive spicing no toppings were needed.
Oh sure, some guacamole would work nicely, but I ain't got time for that at 0200am.
Sunday brunch tomorrow will be Machacado con huevos.
Shredded beef cooked with scrambled eggs.
Smoked at 225° for four hours.
Then I added two Chipotle chiles, a tablespoon plus of Adobo sauce and 1/4c of salsa casera to 1c of beef broth.
Poured this over the chuck and braised four hours till tender.
Dipped tortillas in the braising liquid and cooked them before piling on some delicious shredded beef.
With all the flavorfulness of the chuck and it's aggressive spicing no toppings were needed.
Oh sure, some guacamole would work nicely, but I ain't got time for that at 0200am.
Sunday brunch tomorrow will be Machacado con huevos.
Shredded beef cooked with scrambled eggs.
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