1lbChuck Roastcut into 1-inch cubes (approx 2 cups)
1tablespoongarlic powder
½teaspooneach salt and fresh ground pepper
1bouillon cube
2cupsRed Chile Sauceabove
some people will add cumin, but mom hates the flavor of cumin. I personally love it, so I’m not sure how we’re related!
Instructions
Heat a large skillet to medium heat and coat with a tablespoon of oil.
Season the meat with garlic powder, salt and pepper, and cook in the skillet until almost browned.
While the meat is cooking prepare a slurry: mix 3 tablespoons flour with 1 cup water and shake until flour is dissolved. Add to the cooked meat.
Add 2 cups of the reserved Red Chile sauce into the meat and slurry mix.
Add 1 bouillon cube.
Let simmer 15 minutes.
Notes
Use as a topping for cheese enchiladas! Your family and friends will start requesting this weekly! You can also omit the beef and make the sauce without it. I like to just cook the basic red chile sauce with the same slurry, fresh chopped garlic, and season with salt, pepper, cumin, oregano, and…. yes, bouillon.