Monkey Meat
Description
Monkey meat is a shredded beef recipe with Mexican flair. It's seasoned with chili powder and ground cumin and cooked with Anaheims, poblano, and jalapeños.
Ingredients
•
4 pounds tri tip roast
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3 tablespoons chili powder, divided
•
3 tablespoons ground cumin, divided
•
3 teaspoons salt, divided
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3/4 teaspoon ground black pepper, divided
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1/3 cup olive oil, divided
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2 large onions, chopped
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2 stalks celery, chopped
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1 green bell pepper, seeded and chopped
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1 carrot, chopped
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2 Anaheim chile peppers, chopped
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2 jalapeno chile peppers, chopped
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1 poblano chile pepper, chopped
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4 cloves garlic, chopped
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4 roma (plum) tomatoes, chopped
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1 whole dried red chile pepper, seeded and chopped
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1 (14 ounce) can beef broth
Directions
1
Trim excess fat and tissue from roast; cut into 4 or 5 large chunks. Combine 1 tablespoon chili powder, 1 tablespoon ground cumin, 2 teaspoons salt, and ½ teaspoon black pepper in a small bowl; rub into meat, and let stand at room temperature for 15 minutes.
2
Heat 3 tablespoons olive oil in a large deep skillet or Dutch oven over medium-high heat. Sear meat on all sides; transfer to a plate and set aside. Add remaining olive oil to the skillet. Reduce heat to medium. Add onions, celery, bell pepper, carrot, Anaheim peppers, jalapeños, poblano, and garlic; cook, stirring frequently, to release flavors, about 5 minutes.
3
Add Roma tomatoes to the skillet; season with remaining 2 tablespoons chili powder, remaining 2 tablespoons cumin, remaining 1 teaspoon salt, dried chile pepper, and remaining ¼ teaspoon black pepper. Bring to a simmer; cook for 5 minutes.
4
Return meat to the skillet; stir in beef broth. Bring to a boil, then reduce heat to low; simmer until meat is very tender, 3 to 3 ½ hours. Taste and adjust seasonings as desired. Transfer meat to a plate, shred using 2 forks, and return to the skillet. Reheat before serving if necessary.