Automatic Jack
Veteran X
Meat:
3 lbs chuck roast cubed
1 lb pork roast cubed
3 large onions
Salt, pepper
1 large can of diced tomatoes
1 can kidney beans
Mole:
2 cups beef broth (or water)
Chili peppers (I used 5 jalapenos and 10 serranos, seeded, and a small can of chipotle peppers for the smoke, and it is hot)
1 bulb peeled garlic (12 cloves)
2 tbs cocoa powder (sweetened is fine)
1 tbs ground cumin
1/2 tsp ground cloves
1 tsp ground coriander
1 tsp salt
1 tsp pepper
3 allspice berries
½ lime squeezed
Sautee the meat and onions for 10-15 minutes.
Blend the mole ingredients very well in a blender.
Add the tomatoes, kidney beans and half the mole (1.5 cups or so) to the meat sautee and stir well. Bake uncovered for 4 hours at 250F. The top will brown, adding flavor, so give it a stir every hour or so. Check for enough salt.
3 lbs chuck roast cubed
1 lb pork roast cubed
3 large onions
Salt, pepper
1 large can of diced tomatoes
1 can kidney beans
Mole:
2 cups beef broth (or water)
Chili peppers (I used 5 jalapenos and 10 serranos, seeded, and a small can of chipotle peppers for the smoke, and it is hot)
1 bulb peeled garlic (12 cloves)
2 tbs cocoa powder (sweetened is fine)
1 tbs ground cumin
1/2 tsp ground cloves
1 tsp ground coriander
1 tsp salt
1 tsp pepper
3 allspice berries
½ lime squeezed
Sautee the meat and onions for 10-15 minutes.
Blend the mole ingredients very well in a blender.
Add the tomatoes, kidney beans and half the mole (1.5 cups or so) to the meat sautee and stir well. Bake uncovered for 4 hours at 250F. The top will brown, adding flavor, so give it a stir every hour or so. Check for enough salt.
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