Mexican Beef Stew

Hi- I'm Jody (Female) I go by Jodypad here, on Facebook, and on my COOKn Database. I am definitely a cooking enthusiast. I use many cooking techniques (Stove,oven,Instant Pot,Induction and now Air Fryer)-Luv it!

3 pounds beef chuck roast

2 tablespoons Asadero Al pastor rub (divided)

2 tablespoons oil

1 pound carrots

1 pound yucca

1 28-ounce can El Pato hot tomato sauce

5 cups water

1 whole dried ancho chili

1 whole dried California chili

1 teaspoon salt

1 tablespoon dried Mexican oregano

subheading: Garnish:

¼ cup diced white onion

¼ chopped fresh cilantro

¼ diced fresh jalapeño pepper

Directions at orwhateveryoudo.com

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