A delicious twist on traditional Wellington, using marinated chuck roast with a blend of dried chiles and spices, all wrapped in a flaky puff pastry. This dish can be slow-cooked in a crockpot or made quickly in an instant pot, resulting in tender meat infused with rich flavors.
1: Let meat reach room temperature and season with your favorite rub or a SPG base.
2: De-seed all the peppers and simmer them in 3-4 cups of water for 10-20 minutes.
3: While peppers simmer, sear your chuck roast at medium-high heat with a little oil on your skillet just to get a nice crust on all sides, should take about 1.5 minutes per side.
4: Wrap your meat with aluminum foil to retain juices while you do the next steps.
5: Get some color on your onions and garlic in the same pan you seared meat on.
6: In a blender add peppers, the water they were simmering in, onion, garlic, salt, pepper, thyme, ground cumin, ground cloves, cilantro, and apple cider vinegar.
7: Combine the rest of the ingredients (meat + blended soup base + bay leaves + cinnamon stick + pepper corns + modelo) into a crock pot (6 hours), instant pot (1 hour 20 minutes), or stove top for the same as crock pot time.
8: Add a layer of Oaxaca cheese, chopped cilantro, diced onion, and then the cooked chuck roast to the puff pastry sheet.
9: Wrap and tighten with saran wrap and then brush with the fat/oil from the surface of the soup.
10: (Optional) Score the surface of the puff pastry and add a sprinkle of flaky salt.
11: Bake in the oven at 350°F for 10-25 minutes or until your puff pastry is cooked (check instructions on your puff pastry sheets).
