Carne Con Chile (Meat In Spicy Chile)
2 Lb. Boneless Beef Chuck Roast (cut into 2 inch pieces)
1 1/2 Lb. Tomatillos (removed husk and rinsed)
3 Small Tomatoes
3 Arbol Chiles
3 Garlic Cloves (unpeeled)
2 Tsp. Garlic Powder
1 Tbsp. Avocado Oil
Sea Salt and Fresh Black Pepper To Taste
In a large heavy pan (I used my large cast iron skillet) add the tomatillos, tomatoes, serrano pepper, arbol chiles, and garlic cloves in a single layer. Cook until all sides of skin is chard, turning occasionally. Arbol chiles only need 30 seconds on the heat remove them and continue to roast the rest of the ingredients.
Peel the garlics, and add them with all of the remaining roasted ingredients to the blender. Blend until smooth, taste and add sea salt to taste, set sauce aside.
Meanwhile in a large deep pan add oil over high heat followed by the meat, season with garlic powder, salt and black pepper. Cook for 15-20 minutes stirring occasionally until meat is cooked and browned.
Once meat has browned, remove from pan and set aside.
In the same pan add the blended salsa and cook for 10 minutes over medium heat scraping the bottom to remove the bits and pieces.
Add the meat back to the sauce and lower heat cover and cook for 30 minutes. Serve with rice or beans and tortillas and enjoy!