Serves: 10 portions (2 tamales ea.)
- 6 dried guajillo peppers
- 5 cups water (plus 1 separate cup)
- ½ tbsp. olive oil
- 2 cups onion, finely chopped
- 1 cup carrot, finely chopped
- 1 cup celery, finely chopped
- 4 garlic cloves (2 whole and 2 minced)
- 1.5 lbs. lean chuck roast, cubed
- 1 ½ tsp. sea salt
- 1 tsp. cumin
- 1 tsp. ground árbol chile peppers
- 2 tbsp. Mexican oregano
- Preheat Casserole 6 minutes on medium heat (PL5 on Induction Burner). In the Saucepan, add guajillo peppers, 4 cups of water, and boil until rehydrated.
- Add olive oil, onion, carrot, and celery to Casserole and sauté 1 minute. Add minced garlic, sauté 1 minute more, and add splash of water from Saucepan.
- Remove peppers from Saucepan, add to Blender with 2 whole garlic cloves, and use pre-programmed “DIPS/SPREADS” mode to combine. Once cycle is complete, add water from Saucepan and blend again using “DIPS/SPREADS” mode.
- Pour paste through a strainer into Casserole with vegetables. Add remaining cup of water to Blender to loosen remaining paste and pour through strainer into Casserole.
- Add beef and seasoning to Casserole, stir to combine, cover, and cook 55 minutes.
- Uncover, remove meat, and let cool. Place meat in Mixing Bowl of Stand Mixer, connect Flat Beater attachment, and shred. Add meat back to Casserole, stir, and cook 5 minutes more.
- You can have the beef as a filling for tamales and tacos, or serve by itself with rice.