4 dried ancho chiles, stemmed, seeded, and torn into 1" pieces
2 large pitted mejdool dates, chopped (or 40gm chopped dates)
2 cups boiling-hot water
1 medium onion, quartered
4 cloves of garlic, peeled
2 large chipotle peppers in adobo sauce plus 2 teaspoons sauce
3 teaspoons salt, divided
1 tablespoon olive oil
2.5 lb (yield after trimming)choice bottom round roast, trimmed of all visible fat
1 teaspoon ground cumin
1 teaspoon coriander
1 teaspoon black pepper
1 cup strong brewed coffee or espresso
2 cinnamon sticks
1 bay leaf
fresh chopped cilantro
Preheat oven to 350ºF. Place the ancho chiles and dates in a bowl and pour the boiling water over them. Let stand for about 20 minutes to soften.
Drain the chiles and dates, reserving the soaking liquid, and place them in a blender along with the onion, garlic, chipotle peppers, adobo sauce, and 1 teaspoon of salt. Puree until smooth, adding about 1/2 cup of the soaking water if needed.
Heat the olive oil in a dutch oven. Combine the remaining 2 teaspoons of salt with the cumin, coriander, and black pepper. Rub the mixture over all sides of the pot roast. When the oil is hot, place the roast in the pan and cook, turning every few minutes, until browned on all sides. Remove the roast to a plate.
Reduce heat to medium-low and pour the pureed chile mixture into the pan. Cook, stirring and scraping the bottom of the pot, for about 5 minutes. Add the reserved cooking liquid and coffee. Bring to a boil, and return the roast to the pan, along with the cinnamon sticks and bay leaf.
Cover the pot and place in the preheated oven. Cook for about three hours, turning every 30-45 minutes, until tender. If the liquid is drying up, you may add a splash of water and reduce the heat a bit.
Remove the pot roast to a cutting board, cover with foil, and let rest for 5-10 minutes before slicing. To serve, drizzle each serving with a little bit of the sauce and sprinkle with chopped cilantro.
Servings Per Recipe: 6
Amount Per Serving
Total Fat: 12.1 g
Cholesterol: 117.3 mg
Sodium: 156.9 mg
Total Carbs: 8.8 g
Dietary Fiber: 1.4 g
Protein: 43.3 g