Well, this dish was riddled with minor difficulties. Like getting one picture of the ingredients taken before the camera batteries went dead.
Guajillo chilies waiting to get roasted, then steeped in hot water for 1/2 an hour. In addition to the dry chilies there was a 3 pound slab of beef chuck, a large white onion, about 6 cloves of garlic, lime juice, dried thyme and oregano, pasilla chile powder. I was tempted to use some of my home grown cayenne, but I wanted Karen to be able to eat this without discomfort.
And a pic of the ingredients for the arepas taken the next day.
As mentioned the dry chiles were toasted in a dry skillet for about 5 - 6 minutes to get them a little puffy. Then cooled enough to handle so I could remove the stems and break them into smaller pieces. Then steeped in hot water for half an hour. The onion was coarsely chopped, the garlic crushed. The veggies, the spices, the rehydrated chiles when into a container along with about a quarter cup apple cider vinegar, a few tablespoons of lime juice and about half a cup of the steeping water. The mix was blended into a wet paste, which was rubbed all over the chuck roast. The meat then went into a plastic bag and into the fridge overnight.
Next day the meat and marinade went into a skillet, tightly covered with foil then into a 300 F oven for about 4 hours. After getting pulled from the oven the skillet sat, still covered, for about an hour while I went to work on the arapes. I watched a few Youtube videos, so I was hoping my skills would be improved. First couple, not so much.
Definitely undercooked, raw in the middle. A bit more oil in the pan, along with some added patience.
Now we are getting closer! Finally got some that were decent, though still far from perfect. But then, I have no idea what perfect arapes look or taste like. But it is easy to tell which was the one from the first batch and which was from the second.
So I remove the foil and am a bit disappointed.
The marinade on the bottom is scorched. But not to worry, the meat that isn't stuck to the skillet is REALLY tasty. With a bit of avocado and sour cream, makes a great sandwich. Too bad it is such a lousy picture.
And I'm looking forward to some barbacoa beef enchiladas for dinner tonight!