• 6 T oil
• 2 tomatoes, stems removed
• 2 tomatillos, peeled and stems removed
• 3 garlic cloves
• 2 yellow onions, peeled, one sliced in half, the other diced
• 1 T cumin seed
• 2 lbs top round, cut into chunks
• 8 c beef stock
• 1 seeded chile de arbol
• 1 seeded guajillo chile
• 4 yukon gold potatoes, peeled and diced
• 2 large zucchinis, diced
• 4 carrots, peeled and diced
• 4 leaves of swiss chard
• salt & pepper

Heat 2 T oil in dutch oven over medium high heat. Roast tomatoes, tomatillos, garlic, and halved onion until browned on all sides. Approximately 15 minutes.

Remove and set aside veggies. Toast cumin seeds in oil over low heat a couple of minutes. Remove and place on veggies.

Season beef with salt and pepper. Add additional 2 T oil to dutch oven and heat over medium high heat. Sear beef on all sides. Do in batches if necessary. Remove and set aside.

Add diced onion to dutch oven and sauté over medium high heat until browned.

Deglaze dutch oven with beef stock and season with salt and pepper. Add beef and briskly simmer until meat shreds easily. Approximately 60 minutes. Remove when done and shred.

About 20 minutes before the beef is done add the dried chiles and cook until reconstituted and soft. Remove chiles and place with veggies.

Place veggies (onion, tomato, tomatillo, garlic, cumin, chiles) in blender with 1 c of beef stock from dutch oven. Puree until smooth.

Remove remaining broth from dutch oven and retain, keeping warm.

Add 2 T oil to dutch oven and sauté potatoes, zucchinis, carrots, and swiss chard over medium high heat until lightly browned. Approximately 5-7 minutes.

Add beef, beef broth, and pureed veggies. Season to taste.

Preparation time: 20 minutes
Cooking time: 2 ½ hours

Chef Billy Parisi