Mexican-Style Pot Roast With Raisins And Almonds

Step 1

Preheat the oven to 300 degrees and season the meat with salt and pepper. In a large, heavy pot or Dutch oven with a tight lid, heat the oil over high heat and brown the meat on all sides.

Step 2

Add the garlic, beer, broth, chilies, cinnamon sticks, oregano and bay leaves to the pot and bring to a boil. Cover the pot and transfer to the oven. Cook for 1 hour. Add the raisins and almonds and cook for another hour, or until the meat is very tender.

Step 3

Transfer the meat to a serving platter. Remove and discard the cinnamon sticks and bay leaves. Transfer the sauce to a blender and puree until smooth. (You may need to do this in two batches.)

Step 4

Return the sauce to the pot, season with chipotle and salt to taste and reheat if necessary. Pour sauce over meat and garnish with cilantro and toasted almonds. Serve immediately.