2 tbsp oil
2 lb chuck pot roast
2 tbsp all-purpose flour
4 Roma tomatoes
1/2 onion
2 garlic cloves
10 chili Arbol chili pods (optional)
guajillo chilies 2 oz bag
2 tsp cumin
1 tsp salt
1 tsp pepper
3 cups of water for boiling
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This recipe calls for 3 cups of water. You will have extra sauce left over. Do not discard. Save it. I put it in a ziplock bag and freeze it for another time. It is an excellent enchilada sauce. You can also pour it over 4 cooked chicken legs.
If you don't want leftover sauce, only use two cups of water and cut your onion and tomato into smaller pieces. Using 2 cups of water will make this recipe more spicy. Maybe only 1 tsp of cumin.
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