Shredded Beef-Stuffed Chile Relleno With Guajillo Chile Sauce
Blade Chuck Roast is slow-cooked and shredded to fill Anaheim chilies with beefy goodness. Try this recipe at home.
Ingredients
- 1 beef Chuck Roast (about 2-1/2 pounds)
- 15 dried Guajillo chile peppers, divided
- 8-1/2 cups boiling water, divided
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon coarse grind black pepper
- 6 fresh large green Anaheim peppers
- 1 large ear fresh corn
- 1-1/2 cup reduced-fat shredded pepper jack or Mexican cheese blend
- 1/2 cup shredded carrot
- 1/4 cup chopped fresh cilantro
- Sliced ripe olives
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