Ingredients
2 - 3 lbs Chuck Roast
6 - 7 Guajillo Chili
2 Red Tomatoes
2 Red Onion or White Onions
1 Cinnamon Stick
3 - 5 Bay Leaves
Mozzarella Cheese
Cilantro
Beef Bouillon
1 tbsp Olive Oil
4 Garlic Cloves
1 Small Can of Chipotle Peppers
4 - 6 cup of Water
Ancho Chili's or Ancho Chili Seasoning (I used the seasoning)
½ tbsp Oregano
½ tbsp Garlic Powder
½ tbsp Onion Powder
½ tbsp Salt
½ tbsp Pepper
Eggroll Wrapper
4 - 6 cup of Vegetable Oil
Tools
Blender
Large Pot
Directions
Step 1
Start by prepping your ingredients, this consist of cutting your Guajillo chili's open and removing the seeds to prevent extra spice. Please be careful and use gloves if needed.
Step 2
Slice your tomato and onion into large pieces as well.
Step 3
Slice your chuck roast into large pieces and season with salt and pepper. (Cutting the meat will just help with cooking time).
Step 4
Heat a large pot, once pot has heated, add your olive oil and allow that to heat as well.
Step 5
Add your chuck roast to the pot and allow it to sear on each side for about 5 minutes on each side.
Step 6
After searing add in your tomato, garlic, Guajillo chili's, can of chipotle peppers, bay leaves.
Step 7
Add in your water, ancho chili powder, garlic powder, onion powder, oregano, beef bouillon, and cinnamon stick. Mix well and cover to allow to cook on a medium heat.
Step 8
After 25 minutes remove your Guajillo Chili's, tomato, chipotle peppers, and garlic and place into the blender with 1 1/2 cup of the broth the beef was cooking in.
Step 9
Blend until smooth and strain if necessary. Add back into the pot to cook with the meat along with 1 cup of water.
Step 10
Cook for an additional 2 hours (on a medium heat), adding water if necessary. (If meat starting to be exposed and is not covered, add in some beef broth or water)
Step 11
Once beef is cooked and shredding/falling apart, remove from pan and place into a bowl aside.
Step 12
Add 1/2 cup of the broth made from the beef to the meat to add some moisture before shredding.
Step 13
Prep in 4 different bowls, your shredded meat, chopped red onion, cheese, and cilantro.
Step 14
Lay out your eggroll and place down cheese, meat, cilantro, red onion, and cheese again.
Step 15
Roll egg roll from the bottom corner first, tuck in the sides half way through rolling, and then continue to roll. Use water along the edges to help seal the eggroll.
Step 16
Place in HOT oil (350 degrees) and allow to cook until golden brown.
Step 17
Allow to cool before serving with the broth (topped with cilantro and onion).
Step 18
Serve and Enjoy!
