Personal Shopper

• 3 tablespoons olive oil
• 3 pounds beef shoulder
• sea salt
• freshly ground black pepper
• 2 tablespoons ancho chili powder
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 tablespoon sweet paprika
• 1 tablespoon dried oregano
• 0.25 teaspoon ground cinnamon
• 2 onions
• 10 cloves garlic
• 3 peppers chipotle peppers
• 1 jalapeno
• 1 teaspoon sugar
• 2 tablespoons tomato paste
• 1 can whole tomatoes
• 0.5 cup masa harina
• 3 cups shredded white cheddar
• 2 bunches chives
• 1.5 cups sour cream

Steps

1. In a large soup pot, heat the olive oil.
2. Season the beef shoulder all over with salt and pepper, add it to the pot and brown it.
3. As it's browning, stir in the ancho chili powder, ground coriander, ground cumin, sweet paprika, dried oregano and ground cinnamon.
4. Lower the temperature under the meat to toast the spices.
5. In a food processor, purée the onions, garlic, chipotle peppers, jalapeño, tomato paste and sugar; add the purée to the pot.
6. Increase the heat to medium to steam the vegetables a little and sweeten the peppers.
7. Add enough water to cover by 1 inch (about 1 quart), and add the whole tomatoes with their liquid.
8. Bring to a boil and skim off any foam that rises to the surface.
9. Reduce the heat and simmer until the meat is fork-tender and comes apart with no resistance, about 2 hours (add more water as it cooks down, if necessary).
10. When done, stir in the masa harina.
11. Use a potato masher to mash the chili so the meat comes apart in shreds.
12. Season with salt and freshly ground black pepper to taste.
13. Garnish each serving with shredded white Cheddar, chopped chives, and sour cream.