Recipes

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