Slow-Braised Chile Beef Bowls with Cilantro-Lime Rice and Charred Poblano Salsa

Ingredients

• 2.5 lb beef chuck roast, trimmed and cut into 2-inch chunks
• 3 tbsp avocado oil
• 4 whole dried guajillo chilies, stemmed and seeded
• 2 whole dried ancho chilies, stemmed and seeded
• 6 whole fresh garlic cloves
• 1 large white onion, quartered
• 2 tsp ground cumin
• 1 tbsp dried Mexican oregano
• 1 tsp smoked paprika
• 2 tbsp apple cider vinegar
• 3 cups chicken stock
• 2 whole bay leaves
• 2 tsp salt
• 1.5 cups long-grain white rice
• 0.5 cup fresh cilantro, chopped
• 3 tbsp fresh lime juice
• 2 whole poblano peppers
• 6 whole tomatillos, husked
• 1 small red onion, thinly sliced
• 1 tsp sugar
• 3 whole shallots, thinly sliced

Instructions

1. 1

   Toast the dried guajillo and ancho chilies in a dry skillet over medium heat for 30 seconds per side until fragrant, then soak them in 2 cups of hot chicken stock for 15 minutes until softened.

2. 2

   Blend the softened chilies with their soaking stock, garlic, white onion quarters, cumin, Mexican oregano, smoked paprika, apple cider vinegar, and 1 teaspoon of salt until completely smooth. Pass through a fine-mesh sieve for a silky sauce.

3. 3

   Season the beef chunks generously with the remaining salt. Heat 2 tablespoons of avocado oil in a heavy Dutch oven over medium-high heat and sear the beef on all sides in batches until deeply browned, about 8 minutes per batch. Set aside.

4. 4

   Pour off excess fat, add the chili sauce to the pot, and simmer 5 minutes, scraping up the browned bits. Return the beef with any juices, add the remaining 1 cup of chicken stock and the bay leaves, cover, and braise in a 325°F oven for 2.5 hours until the beef shreds easily with a fork.

5. 5

   While the beef braises, cook the rice: rinse 1.5 cups rice, combine with 3 cups water and 0.5 teaspoon salt, bring to a boil, cover, and simmer 18 minutes. Rest 10 minutes, then fluff with the fresh lime juice and chopped cilantro.

6. 6

   Char the poblano peppers and tomatillos under the broiler, turning occasionally, until blackened all over, about 10 minutes. Peel and seed the poblanos, then blend them with the tomatillos, a quarter of the red onion, and a pinch of salt into a rustic salsa.

7. 7

   Quick-pickle the remaining red onion: toss the slices with 1 tablespoon of the lime juice, the sugar, and a pinch of salt; let sit 20 minutes.

8. 8

   Crispy shallots: fry the sliced shallots in the remaining 1 tablespoon avocado oil over medium heat, stirring constantly, for 6-8 minutes until golden and crisp. Drain on a paper towel.

9. 9

   Shred the braised beef, skim fat from the sauce, and reduce the sauce over medium heat for 5 minutes until it coats the meat. Taste and adjust salt.

10. 10

    Assemble bowls: cilantro-lime rice base, a generous pile of chile beef with sauce, charred poblano salsa, pickled red onions, and a scatter of crispy shallots. Serve immediately.