The Art of Grilled Beef with Red Chilies: A Step-by-Step Guide

When it comes to grilled beef, many of us stick to traditional recipes that don't stray far from the usual suspects. However, for those who are looking to spice up their dish, one option is to try a recipe that features red chilies as a key ingredient. In this article, we will explore how to make a delicious grilled beef with red chilies.

To start off, our chef begins by boiling four kinds of red chilies: ancho, New Mexico, arble, and guo. The chilies are covered in water and then brought to a boil for 20 minutes to steep. After the steeping process, half of the water is poured off, leaving only the deep red chili puree behind. This puree is what will make the beef amazing.

Speaking of beef, our chef has chuck roast that has been cut into big chunks. The first step in preparing the beef is to season it with salt and then add some ancho chili powder just enough to cover the meat. The amount of cumin added is about a teaspoon or two, depending on how much the chef likes the flavor. A heavy pot is used to add the meat to the pan, along with vegetable oil.

Once the beef has been added to the pan, it is cooked until both sides are browned. This process can be done in batches, but who has time for that? Our chef admits that they don't have time for batch cooking and instead cooks everything together. After the beef has been browned, sliced onions are added to the pan along with some tomato paste. The tomato paste is a favorite of our chef's and they enjoy scraping it against the bottom of the pan to loosen up all the flavors.

Next, beef stock is added to the pan, serving as part of the braising liquid for the dish. This adds moisture and flavor to the beef while it cooks in the oven. Now that everything has been prepared, the chef puts the pot into a 275-degree oven and sets it to cook for three hours. This long cooking time allows the flavors to meld together perfectly.

After three hours have passed, our chef takes the dish out of the oven and checks on it. The meat is tender and falls apart easily with two forks. Our chef prefers to shred the meat into smaller chunks, leaving some texture but also being able to enjoy a fall-apart tender bite. Now that the beef is cooked, we can move on to preparing the tortillas.

The blackened tortilla adds a nice crunch to this dish. Our chef starts off by heating the tortilla in a pan until it has little black bits on it. Once the tortilla is cooked and ready, our chef takes out their favorite tortilla slices for us to enjoy.

Now that everything is prepared, we can start assembling the dish. The beef is piled high onto the tortilla, followed by some cabbage for crunch, a squeeze of lime for freshness, some sour cream for creaminess, and finally, some cilantro for extra flavor. This grilled beef with red chilies is truly delicious and offers a lot of flavors to each bite.

In conclusion, making this dish requires patience but also attention to detail when it comes to preparing the ingredients. A little bit of experimentation and creativity can go a long way in making a new dish stand out. Our chef has taken their time to perfect this recipe, and with every bite, we can see why they are so excited about sharing it with everyone.

The best part of this recipe is that you don't have to be an experienced cook to make it. With the step-by-step guide provided here, anyone can try making this delicious grilled beef with red chilies at home. Just remember to use high-quality ingredients and take your time when preparing each component of the dish.

"WEBVTTKind: captionsLanguage: engrazed beef with red chilies so what I did was I took four kinds of red chilies ancho New Mexico arble and guo chilies okay covered them with water brought them to a boil and let them sit for 20 minutes to steep then I poured off half the water and now I'm going to use an immersion blender I'm going to puree these okay is there anyone in this kitchen I did not Splash but basically it's just a deep red chili puree SL liquid and it's going to make this beef amazing So speaking of the beef I've got chuck roast and I cut it into big chunks okay so I'm going to season with salt first and then I'll add some ancho chili powder just enough to cover the meat and then cumin just about a teaspoon or two I'm just eyeball in it I have a really heavy pot and I'm going to add the meat in here I just used vegetable oil and I'm putting it Seasons side down and that way I can season it on the other side when I put it into the pan I think it's all going to go in here I'm just getting impatient I'm just going in you can Brown it in batches but who has time for that right no not us no not us okay now I'll season the other side real quick oncho powder pumin salt pepper okay I'm going to Brown the first side turn it over and totally Brown the second side here I go all the meat is seasoned and browned and looking perfect so now I've got some sliced onions and I'll add those to the pan and then I'm going to squeeze in some tomato paste it's my favorite thing to do these days it's just fun and then I want to scrape the tomato paste against the bottom of the pan just to loosen up all that yumminess and get that tomato paste give it a chance to kind of start to fry so I'm going to add some beef stock couple of Cups and it'll serve as part of the brazing liquid and then what do you think I'm going to add next uh the sauce yes yes now when I boiled the chilies I also threw in several cloves of peeled garlic so it's kind of a garlic chili scenario look at this you guys there is no better color than that so now this is a little unusual I'm going to add a couple of tablespoons of sugar oh just to kind of counteract all of this crazy crazy flavor and then the beef goes in ready and you definitely want all of this going into so don't pick it up with tongs and put it in you want all that to drip off of there couple of bay leaves for some extra flavor oo and then I just want to make sure the beef's all down in there okay let's go F this in the oven it is a good thing I am a relatively robust country woman cuz this is a really heavy pot I'm going to put it into a 275 Dee oven and it's going to cook for 3 hours all right let's check this out Alex oh my gosh okay ready oh baby oh yeah oo gosh I have great expectations for this dish so I'm going to grab two forks and I want to shred the meat so it's kind of like falling apart but look at this this is when you know it's done look oh my gosh that was one of those tough pieces of chuck roast I kind of like to just half shred it so you get like chunks and it's not totally shredded okay so I will demonstrate the first one so what ingredients do we have here flow tortilla I blackened them on the stove top till they got little black bits and then the point here here is to get some of the beef and sauce at the same time like you want it to be really really Saucy hello lover wait a little bit more okay and then little bit of cabbage for some Crunch and then some lime nice little tang and acid and then some sour cream how does that sound guys so good and then cilantro oh wow you going to try this I got you Mao hurry hurry I didn't give that to Stuart cuz I like him more I gave it to him cuz he looked the saddest oh my god wow he says wow to everything I'm excited no but like actually while this come around here Mar all right I'm coming oh got a little on your lip good mhm you thank you so goodgrazed beef with red chilies so what I did was I took four kinds of red chilies ancho New Mexico arble and guo chilies okay covered them with water brought them to a boil and let them sit for 20 minutes to steep then I poured off half the water and now I'm going to use an immersion blender I'm going to puree these okay is there anyone in this kitchen I did not Splash but basically it's just a deep red chili puree SL liquid and it's going to make this beef amazing So speaking of the beef I've got chuck roast and I cut it into big chunks okay so I'm going to season with salt first and then I'll add some ancho chili powder just enough to cover the meat and then cumin just about a teaspoon or two I'm just eyeball in it I have a really heavy pot and I'm going to add the meat in here I just used vegetable oil and I'm putting it Seasons side down and that way I can season it on the other side when I put it into the pan I think it's all going to go in here I'm just getting impatient I'm just going in you can Brown it in batches but who has time for that right no not us no not us okay now I'll season the other side real quick oncho powder pumin salt pepper okay I'm going to Brown the first side turn it over and totally Brown the second side here I go all the meat is seasoned and browned and looking perfect so now I've got some sliced onions and I'll add those to the pan and then I'm going to squeeze in some tomato paste it's my favorite thing to do these days it's just fun and then I want to scrape the tomato paste against the bottom of the pan just to loosen up all that yumminess and get that tomato paste give it a chance to kind of start to fry so I'm going to add some beef stock couple of Cups and it'll serve as part of the brazing liquid and then what do you think I'm going to add next uh the sauce yes yes now when I boiled the chilies I also threw in several cloves of peeled garlic so it's kind of a garlic chili scenario look at this you guys there is no better color than that so now this is a little unusual I'm going to add a couple of tablespoons of sugar oh just to kind of counteract all of this crazy crazy flavor and then the beef goes in ready and you definitely want all of this going into so don't pick it up with tongs and put it in you want all that to drip off of there couple of bay leaves for some extra flavor oo and then I just want to make sure the beef's all down in there okay let's go F this in the oven it is a good thing I am a relatively robust country woman cuz this is a really heavy pot I'm going to put it into a 275 Dee oven and it's going to cook for 3 hours all right let's check this out Alex oh my gosh okay ready oh baby oh yeah oo gosh I have great expectations for this dish so I'm going to grab two forks and I want to shred the meat so it's kind of like falling apart but look at this this is when you know it's done look oh my gosh that was one of those tough pieces of chuck roast I kind of like to just half shred it so you get like chunks and it's not totally shredded okay so I will demonstrate the first one so what ingredients do we have here flow tortilla I blackened them on the stove top till they got little black bits and then the point here here is to get some of the beef and sauce at the same time like you want it to be really really Saucy hello lover wait a little bit more okay and then little bit of cabbage for some Crunch and then some lime nice little tang and acid and then some sour cream how does that sound guys so good and then cilantro oh wow you going to try this I got you Mao hurry hurry I didn't give that to Stuart cuz I like him more I gave it to him cuz he looked the saddest oh my god wow he says wow to everything I'm excited no but like actually while this come around here Mar all right I'm coming oh got a little on your lip good mhm you thank you so good\n"