Beef With Smoky Chili Sauce

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 10
• 4 lbs boneless beef chuck roast (or brisket)
• 1 large onion, sliced
• 3 bay leaves
• 1/2 teaspoon salt (or to taste)
• 1/4 cup fresh cilantro, finely chopped
• 1 cup monterey jack cheese, cubed
• 2 cups tomatoes, cubed
• 8 ounces garbanzo beans, drained and rinsed
• 2 limes, cut in wedges
• 10 flour tortillas
• 2 cups guacamole
• 1 cup sour cream
• 1 1/2 tablespoons brown sugar, packed
• 1/4 cup vinegar
• 3 tablespoons chili powder
• 1 tablespoon ketchup
• 1 teaspoon hickory smoke salt
• 1 teaspoon sesame oil (optional)
• 1/2 teaspoon liquid smoke
• 1/2-3/4 teaspoon cayenne

Recipe

• 1 trim fat from meat. place meat in a large piece of foil, cover with onion and bay leaves. wrap foil up and place in a pan. bake 2 1/2 - 3 hours at 350f until very tender. cool. chill if desired. remove foil, onions, and bay leaves. scrape off any fat. tear meat with grain into match stick-size pieces.
• 2 make the chile sauce: mix all ingredients after the sour cream in the ingredient list.
• 3 drizzle 1/3 cup of the chili sauce over meat and toss with forks until meat is thoroughly coated. cover and chill at least 2 hours or overnight. taste, add salt and more chili sauce if desired. sprinkle coriander and cheese over meat and toss with forks to mix. arrange meat on a platter. sprinkle tomatoes and garbanzos over meat. garnish with lime. to serve, spoon meat mixture on tortillas, top with guacamole, sour cream, extra chili sauce.
• 4 an alternate sauce: 6 1/2 - 7 oz. pickled chipotle peppers (reserve liquid).
• 5 1/3 cup salad oil.
• 6 remove and discard stems from the chiles. place chiles, their liquid, and oil in blender. blend until smooth.