Mexican Blade Roast

Mexican Blade Roast

Ingredients:

• 3 lbs Blade roast 
• 1 tbsp extra virgin olive oil
• 1 tbsp of coarse salt
• 1 large yellow onion, thinly sliced
• 6 cloves of garlic, minced
• ½ tsp peppercorns
• 1 sweet green pepper, thinly sliced
• 1 sweet red pepper, thinly sliced
• 1 jalapeño pepper, finely cut (optional)
• 1 tbsp each of oregano, paprika, and cumin 
• 1 tsp each of chipotle, allspice, dried coriander, and dried chili pepper flakes 
• 1 mango, diced (optional)
• 1 can of diced tomatoes 350 g 
• 1 cup beef broth 
• 1/8 cup freshly ground coffee

Directions: 

1. Preheat the oven to 275 degrees F.
2. In a large skillet over medium-high heat, heat oil. Season blade roast on all sides with coarse salt. Place the roast in the skillet and brown on all sides, approximately 2-3 minutes per side.
3. Remove the roast from the skillet, and set aside. In the same skillet over medium heat, saute the onions and garlic with peppercorns. Add oil if necessary. 
4. Once the onions are softened, add the sliced peppers and sauté for 2-3 minutes. Add spice mixture cooking for an additional 1-2 minutes, stirring often. 
5. Add tomatoes, broth and ground coffee, deglazing the pan. If using, mix in mango. 
6. Return roast to skillet, cover and cook in the oven for 4-5 hours at 275 °F or until the internal temperature reaches 135 degrees F..
7. Remove the roast from the oven, using two forks, shred roast and mix into the juices. 
8. Can be served with lime, topped with fresh coriander, salsa and sour cream, in a bowl with lettuce, or in tortillas, tacos or burritos. Or enjoy with Mexican rice, or stuffed sweet potatoes ... the choice is yours!