Monkey Meat
Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.
They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900’s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.
Ingredients:
4 lbs tri tip roast
3 Tsp salt, divided
3/4 tsp ground black pepper, divided
3 Tbsp chili powder, divided
3 Tbsp ground cumin, divided
1/3 cup olive oil, divided
2 large onions, chopped
4 cloves garlic, chopped
2 Anaheim chile peppers, chopped
1 poblano chile pepper, chopped
2 jalapeno peppers, chopped
1 green bell pepper, seeded and chopped
1 carrot, chopped
2 stalks celery, chopped
4 roma (plum) tomatoes, chopped
1 whole dried red chile pepper, seeded and chopped
1 (14 oz) can beef broth
Instructions:
Trim the beef roast of excess fat and tissue, and cut into 4 or 5 large chunks. In a cup or small bowl, mix together 2 tsp salt, 1/2 tsp pepper, 1 Tbsp chili powder, 1 Tbsp ground cumin. Rub this mixture into the meat, and let stand at room temperature for 15 minutes.
Heat 3 Tbsp olive oil in a large deep skillet or Dutch oven over medium-high heat. Sear the meat on all sides. Remove meat from the pan, and pour in the remaining olive oil. Reduce heat to medium and add onions, garlic, Anaheim peppers, poblano peppers, jalapeno peppers, green pepper, carrot and celery. Cook, stirring frequently, for about 5 minutes to release the flavors.
Add roma tomatoes to the pan and season with remaining chili powder, cumin, salt and pepper, as well as the dried chile pepper. Bring to a simmer and cook for 5 minutes.
Return the meat to the pan, and stir in the beef broth. Bring to a boil, then simmer over low heat for 3 to 3 1/2 hours, until the meat is very tender. Taste and adjust seasonings if necessary. Remove meat from the pot, shred, and return to the pot. Reheat if necessary before serving.
Serves 12.
From allrecipes.com