Paleo Chille Colorado made with Red Mole Sauce

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Paleo Chille Colorado made with Red Mole Sauce

This is the stuff dreams are made of.  The sauce is incredibly intoxicating almost additive.  Only one small difference makes the sauce Paleo or not but both are equally great.  Once the sauce is done.  Roasting the beef is really easy.  Use grass-fed farmstead beef roast, like chuck.  Spice the meat with unrefined sea salt, fresh cracked black pepper and granular garlic.  Set the roast uncovered under the broiler for 15-20 minutes on each side until browned.  Cover the top with a thick layer of Red Mole Sauce.  Click on picture below for Red Mole recipe.  Remember the only difference between my regular Red Mole and my Paleo recipe is the use fresh squeezed lime juice instead of vinegar. DSC02629

Roast covered in low oven around 200-225 degrees until super tender, about 4-6 hours.  When done there should be a nice thick bark crust on top of the roast with sauce and juices in the pan.  Now there are a lot of choices on how to serve.  In the pictures above the meat is simply served on a bed of shredded lettuce with pan dripping drizzled over the top.  Enjoy!

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One thought on “Paleo Chille Colorado made with Red Mole Sauce

  1. Pingback: Quesada with Chille Colorado | Pam's Tactical Kitchen

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