Yield: 4 servings
Measure | Ingredient |
---|---|
6 \N | Pequin chilies (small but |
\N \N | Very hot chilies!) |
6 \N | Ancho chilies (large dried |
\N \N | Chilies) |
2 pounds | Stewing beef, cut up |
\N \N | Into 1/2\" cubes |
1 tablespoon | Olive oil |
2 \N | Bay leaves |
1 tablespoon | Cumin, ground |
2 \N | Cloves garlic, peeled |
2 teaspoons | Oregano, preferably Mexican |
2 tablespoons | Paprika |
1 teaspoon | Sugar |
\N \N | Coarse salt |
\N \N | Fresh ground black pepper |
Tear the chilies in strips and pour two cups boiling water over them.
Let soak for 30 minutes. Drain, reserving the liquid, and set aside.
Heat the oil in a heavy casserole and brown the beef cubes. Add the chilie soaking liquid and bring to a boil. Add the bay leaves, turn down the heat and let simmer for an hour. Meanwhile, puree the rest of the ingredients, including the chilies, with a half cup of water, or more if needed, in a blender or processor. Add the puree to the meat and let simmer for 30 minutes more, adding water as necessary.