This is definitely a Mexican meal but without the usual Tex-Mex flavor. This one has no hot peppers, cheese, or traditional salsa that Americans usually consider “Mexican food.”
This is a good meal to be made with a cheap roast or a lesser grade of beef. I have found something in one of my local stores that is called “soup meat” which works very well for this particular recipe.
This is a crock pot meal that gets cooked while I sleep. I put this on in the evening before bed using my low setting. After putting the meat into the crock pot I add three or four dried Pasilla or Anaheim peppers, salt and fill up the crock with water. We have the broth for breakfast.
For lunch, I fry up a large onion and an 8 oz box of mushrooms in a coconut and palm oil blend. While the onions and mushrooms are cooking I put the peppers (minus the stems) in the blender with some stock. I grind them up into a sauce–if the mixture gets too thick, I add a bit more stock.
Once the onions and mushrooms are done, I add in the chopped up soup meat and then pour the sauce over it. To this I add at least a tbsp of cinnamon, a tsp of ginger, a tsp of paprika and salt. Stir it all together and let it simmer for a several minutes to blend all of the flavors together, then add in 3-4 cloves of crushed garlic.
And like everything else I cook, this recipe is open for change and altering. On a different day I might add cumin and lime juice; add chocolate for mole sauce or peanut butter for a peanut mole sauce. The sauce could even have a little honey added to it to sweeten it-in that case it would taste more like B-B-Q sauce.
This meat dish is perfect served with lentils and lacto fermented tomato salsa, but I think if you tasted it you would find that it is also well suited to just about any veggie combination.