The same day I was smoking eye of round for lunchmeat I did chili colorado. Started off with 3 chuck roast that were rubbed with a mix based on
tx smoker
taco seasoning
Once those were in the smoker I whipped up a nice homemade scratch chile colorado sauce. Here is a messy handwritten version of what I generally do. I adjust chiles based on size by feel.
Toasting the chiles and spices here to develop the flavor.
Adding in chicken broth to cover it and simmering for 15 minutes or so.
Missed a photo on sautéing the onions. All added to my Vitamix and blended smooth.
Chuck roast is at about 165F here.Poured in a nice amount of the chile sauce and covered to braise.
They were very stubborn and still tight at 200F. Took them all the way to 208-210 then into the Cambro for an hour. Here they are after an hour.
So tender they pulled easily by hand.
Defatted the sauce in frig overnight ane mixed some back in the meat. Did a huge batch of my keto / low carb charro beans as well. Made up about a dozen to go boxes for friends. Simple chile colorado tacos on fresh local white corn tortillas (keto tortillas for me) beef, braising sauce, a little onion, cotija cheese and cilantro. Charro beans and some salad to add to the taco. Shredded lettuce, tomato, avocado, lime and Salvadoran crema. Got rave reviews.If you haven’t tried the Salvadoran crema you need too! Even better than Mexican crema.
Thajsk for looking!