Ternera roja con chile en olla de cocción lenta

Ingredientes

• 3-ounce package dried Red California or Guajillo Peppers (about 8-9 peppers) Substitutes: Ancho peppers for a deeper, smoky taste or Pasilla peppers for a milder flavor.
• 2 teaspoons (1-2 cloves) minced garlic
• 1/4 medium white or yellow onion (about 1/4 cup)
• Salt, to taste
• 3-4 pounds Beef Roast (Top Round or Top Sirloin) Alternative: Chicken thighs or breasts if you prefer poultry.
• Salt & Pepper, to taste
• Olive Oil, for searing
• 6 cups cooked white rice or Mexican Rice
• 2 cups shredded green cabbage
• 6 limes (or 8 key limes), cut into wedges

Preparación

1. 1

   Toast the Peppers: Remove the stems and seeds from the dried peppers.

2. 2

   In a dry skillet over medium heat, toast the peppers for 1-2 minutes per side until fragrant (be careful not to burn them).

3. 3

   Soak the Peppers: Place the toasted peppers in a bowl and cover them with hot water. Let them soak for 20-30 minutes until they are soft.

4. 4

   Blend the Sauce: Drain the peppers and place them in a blender with garlic, onion, and 1 cup of fresh water.

5. 5

   Blend until smooth, adding more water if needed for a silky texture.

6. 6

   Season with salt to taste.

7. 7

   Season the Beef: Pat the beef roast dry with a paper towel.

8. 8

   Generously season with salt and pepper on all sides.

9. 9

   Sear the Beef: Heat olive oil in a large skillet over medium-high heat.

10. 10

    Sear the beef for 2-3 minutes per side until browned. This step locks in the juices and enhances flavor.

11. 11

    Layer the Ingredients: Place the seared beef into the slow cooker.

12. 12

    Pour the red chile sauce over the meat, ensuring it’s well coated.

13. 13

    Set and Forget: Cook on LOW for 8-9 hours or HIGH for 5-6 hours until the meat is fork-tender.

14. 14

    Shred the Beef: Once cooked, remove the beef from the slow cooker and shred it with two forks.

15. 15

    Mix the shredded beef back into the sauce.

16. 16

    Serve Over Rice: Spoon the shredded red chile beef over a bed of white or Mexican rice.

17. 17

    Top with Crunchy Cabbage: Sprinkle fresh, shredded green cabbage for a refreshing crunch.

18. 18

    Add a Squeeze of Lime: Serve with lime wedges on the side for a burst of citrusy brightness.

19. 19

    Tacos: Stuff the beef into warm corn tortillas and top with chopped onions and cilantro.

20. 20

    Burrito Bowls: Serve with rice, black beans, avocado, and pico de gallo.

21. 21

    Salad Topping: Use the beef over a crisp salad with a light vinaigrette.