Adapted from West Coast Prime Meats Cooks © 2015



  • Four pounds chuck roast
  • Two and a half cups water
  • One tablespoon salt
  • Two bay leaves
  • Two cups tomato purée
  • One teaspoon ground cumin
  • One teaspoon black pepper
  • One teaspoon dry oregano
  • One clove garlic, peeled and minced
  • One teaspoon allspice
  • Five dried California chiles
  • Approximately two cups boiling water


  1. In a large sauce pot over medium-high heat, put the meat, two cups water, salt and bay leaves. When the liquid reaches a simmer, turn the heat down to medium and cook for 45 minutes.
  2. Take the pot off the heat, allow the mixture to cool and then cut the beef in one-and-one-half inch cubes. Reserve the broth.
  3. While the meat is cooling, stem and seed the California chiles. Put them in a bowl, pour the two cups of boiling water over them to cover and weigh them down with a small plate so they stay under water. Let them sit for about 15 minutes or until rehydrated.
  4. Strain the chiles and purée them in a blender jar with the tomato purée, cumin, black pepper, dry oregano, garlic, allspice and the reserved broth.
  5. Pour the purée into a large sauté pan and cook for one hour over medium-low heat, stirring frequently.
  6. Strain the sauce through a fine-mesh sieve, return to the sauté pan, add the meat cubes and cook for an additional 10 minutes, then serve.

Copyright © 2015 by Amy and Craig Nickoloff and West Coast Prime Meats
Recipes reprinted with permission of the owners.