This is a spicy meat dish that is good to make in a large batch and freeze in small amounts for varied uses. We’ve used it as a tamale filler, in omelets, on tortillas, and in a bun as flake or a sloppy joe.

Ingredients

4-5 lbs trimmed round steak
4 cups chicken broth
5 dried chilpotle peppers
5 dried chile piquin
5 dried chile amarillos
salt to taste
pepper to taste
oregano to taste (start with 2 tsp)
1 can black beans

Remove stems from dried chiles and break them up in a food processor or blender (don’t inhale the dust). Combine all ingredients except the beans and simmer for 2-3 hours until meat falls apart. Break it up with a fork or spatula and add black beans. May need to simmer off some extra moisture. Taste and add more salt if needed (we tend to go light on it and add more if needed).

Chilpotle Caribou Flake in an omelet with roasted peppers on top before folding

Chilpotle Caribou Flake going into a tamale