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           Kat's Mexican Pot Roast

1 4-5 lb rump  roast                                                                    
Salt & pepper
3 tbs peanut oil                                                                           
4 cloves sliced garlic
2 cups Mexican beer                                                                  
 2 cups beef both
2 ancho chilies                                                                             
2 cinnamon sticks
1 tbs dried oregano                                                                      
2 bay leaves
1 cup golden raisins                                                                      
1/2 cup sliced almonds
1 tbs or more chipotle in adobo sauce                                           
Chopped cilantro

   Preheat the oven to 300 degrees and season the meat with salt & pepper. In large pot over high heat
brown roast on all sides. Add the garlic, beer, broth, chilies, cinnamon sticks, oregano, and bay leaves 
to the pot. Cover the pot and transfer to oven, cook for 1 hour, add raisins and almonds and cook
 for 1 more hour or till meat is tender. Transfer meat to platter, discard bay leaves and cinnamon sticks. 
Transfer juice to blender and puree, add pureed juice back to pot add chipotle and heat till warm.

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and Sauces Mexican

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