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Ingredients

• 2 ¼ lbs. Organic Blade chuck cut ½″ x ½″
• 1 ¾ oz. Spanish Chorizo finely diced
• ¼ lb. Double smoked thick sliced bacon medium diced
• 1 quart home made beef stock or salt reduced store bought
• 4 oz. Madeira wine
• 1 Large Spanish onion diced
• 1 Carrot diced
• 1 Celery stalk diced
• 2 Bay leaves
• 1 Thyme sprig (fresh)
• 2 Good pinches Saffron
• 2 Dried Ancho chilies
• 2 Dried Pasilla chilies
• 2 Dried Mulato chilies
• 1 Dried Chipolte chili
• 1 tsp. Mexican Mole (Dark)
• 1 tbs. Sweet Hungarian Paprika
• 1 tsp. Cajun Spice
• 1 tbsp. cumin seeds
• 1 tbsp. White, red, black pepper mix
• 1 tbsp. Mexican oregano
• 2 tbsp. olive oil
• 1 Large Spanish onion pureed
• 2 tbsp. Garlic puree1-2 medium tomato’s
• 1-2 tomatillos
• 1 tbsp. Alpino Doppio tomato paste or Hunts
• Sea salt
• 1 tbsp. Brown sugar
• Garnishes 1 Sprig of Cilantro 1 Poblano peppers Grilled and sliced in strips Tamale Pepper Chimichurri Oil Slices of Maple Double Smoked Bacon Black Beans Toasted corn kernels

Description

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