MEXICAN POT ROAST IN TEQUILA AND CHILE SAUCE

By stevek980

see below

Ingredients

• see below

Preparation

Step 1

For spice rub mix 1 tsp cumin, 1 tsp dried oregano, 2 tsp ancho chile powder, 1/8 tsp ground allspice, 2 tsp salt, 1 tsp pepper. Rub on a about 4 lb boneless chuck or rump roast. Preheat oven to 325. Heat 1 tbsp oil in large pot on medium high heat, brown meat on all sides, roughly 10 minutes, then put on platter to rest. Then add 2 sliced onions and cook until soft, then add 2 tbsp chipped garlic and 3 tbsp ancho chile powder and cook one minute. Then add 1 c tequila and bring to boil after scraping up brown bits, reduce by half. Then add 2 tbsp tomato paste, 1 tsp dried oregano, one chopped jalepneo, 1/2 c pineapple juice, 1/4 c fresh lime juice and 1 c canned chicken broth and 1 bunch finely chopped cilantro stems. Bring to a boil, then add meat and simmer and cover and then place in oven for 2 hours. When done, remove meat, skim off fat, boil sauce until reduced by half to a syrup. I TRIED THIS 12/12/11 AND IT WAS GOOD BUT NOT AT ALL FORK TENDER, IN FUTURE NEED TO COOK PROBABLY 4 HOURS IF NOT LONGER. THE SAUCE WAS VERY GOOD.