Directions

1. Fire up the Kamado Joe Konnected Joe and set the temperature to 500ºF.
   
2. Cut the stems off of the dried chiles and remove the seeds. Place a Lodge 12” Cast Iron Skillet on the grill and toast the chiles on each side for about 30 seconds. Fill the skillet with enough water to cover chiles. Leave the heat on until water begins to boil and then remove the skillet from the grill and let the chiles soak until soft, about 20 minutes. Once hydrated, discard the soaking water. Place the chiles in a blender along with two cups of beef stock and puree until smooth.
   
3. Place a Lodge 7 Quart Dutch Oven on the grill. When it’s hot, add a little vegetable oil  and brown the cubed brisket. Don’t overgrown the pan. You’ll want to work in batches. When the brisket is browned, remove it all from the dutch oven.
   
4. Add the chorizo and onions to the dutch oven. Cook until the chorizo is browned and cooked through and the onions begin to soften, scraping the bottom of the dutch oven with a wooden spoon as it cooks.
   
5. Add the garlic and tomatoes. Stir and smash the tomatoes.
   
6. Pour in the tomatoes, beer, broth, and chile puree, then stir in 3 tbsp Cattleman’s Grill Road House Steak & Beef Seasoning, cumin, oregano, cinnamon, allspice and bay leaf. Add the beef and any accumulated juices.
   
7. Pour enough beer stock into the dutch oven to cover the meat about 4-6 cups.
   
8. Let the stew simmer, stirring occasionally, for 2 to 2 1/2 hours or until the beef is fork tender. Check occasionally to make sure you have enough liquid to keep everything submerged throughout the braise, adding more beef stock as needed.
   
9. Add the potatoes and cook for 30-45 minutes, until the potatoes are tender. Stir in the lime juice and add salt to taste.
   
10. Serve warm topped with cilantro, cotija cheese and flour tortillas.