I love smoking for school functions and we decided on mexican this time!
Meat rubbed in cumin, oregano, black pepper, salt, and garlic powder. Smoked to 165° when measured in the largest piece and then braised to 205° in the consume.
Consume was (too much) roasted roma tomatoes, rehydrated guajillo, arbol, and ancho chiles, and beef stock. Blended with 1 white onion and run through a strainer (I should've used cheesecloth). Once added to the smoker to braise the chuck chunks it was stirred every hour. Next time I'd rehydrate with some tallow alongside the olive oil and less tomatoes so it'd be less thick. Overall it was a hit.
by Nug_Pug
6 Comments
Have some dried chiles left over from chili will try this
I had a similar issue with my first attempt at Texas red chili. Too thick more of a paste than a sauce.
hell yeah looks bomb
This looks outstanding
Looks good 👍😊
This is on my list. What sort of meat did you use?
This looks fucking fantastic! Saving this post for future reference, thanks for posting!