5 lb chuck roast
2 dried habanero peppers
4 guajillo (New Mexico) peppers
6 ancho peppers
6 cloves garlic (optional)
unsalted chicken stock
southwestern seasoning (optional)
Dry brine the chuck roast overnight.
(optionally) rub with oil and seasoning
smoke for 2-3 hours
cube the meat and add to a slow cooker with the chili paste
cook on low for 3-4 hours
Chili paste directions:
The name of this recipe is based on the 1:2:3 ratio of habaneros, guajillos, and anchos.
- Cut up dried chiles removing the seeds. Size isn't critical but smaller makes things easier.
- Roast the dried chiles. I use the microwave for two minutes, stopping to stir every 15 seconds. You could do this in a pan on the stove.
- Add enough chicken stock to cover and microwave for 3-5 minutes. Again, you could do this on the stove. The concept is to soften all the peppers.
- Blend the pepper mix into a paste. You can optionally add garlic and/or other seasonings at this step.
I wear disposable vinyl gloves while handling the chiles, especially habaneros or hotter peppers.
A pair of kitchen shears is an easy way to cut up the peppers. I usually trim around the stem, then cut down the middle the long way. Then you can open up the pepper and remove the seeds easily.