Yield: 8 Servings
|2 pounds||Beef chuck; cut in bite size cubes|
|2 tablespoons||Vegetable oil|
|2 cups||Water (up to)|
|8||Dried chiles; break off stems and shake out seeds (up to)|
|3||Cloves garlic; minced|
|1 teaspoon||Ground black pepper|
|1 teaspoon||Mexican oregano (1-1/2 t if not Mexican)|
|½ teaspoon||Ground cumin|
Richard Thead | email: rthead@...
Here's the recipe I use. This is a Sonoran style dish and here in Tucson (just north of Sonora) *every* mexican restaurant you go to serves this dish. For variety I sometimes like to use different combinations of chiles.
A favorite is a mixture of ancho, New Mexican mild, NM hot, pasilla and chipotle.
Prepare chile puree. Place chiles in large nonreactive bowl. Add boiling water to cover and try to ensure that chiles stay submerged. Let stand 30-40 min to soften. Remove chiles to blender. Taste soaking water; if it's bitter discard it and use plain water for the rest, else use a mixture of soaking water and plain water. If you don't want to taste it, it's safer to toss it and use plain water. Add 1 to 1½ c water to chiles and blend until very smooth, 1 to 2 min. Pour mixture through strainer, pressing pulp with spoon or rubber spatula to get all the puree out. Set aside.
Heat 2 T oil in heavy skillet. Add meat and cook until browned. Add 2 c water, cover and simmer 1 hour. Add chile puree to meat and stir in. Mash salt and garlic together to make a paste. Saute chopped onion in 1 ½ T oil until tender. Mix in salt/garlic paste and 1 ½ T flour. Stir 1 min to get raw taste out of the flour and add mixture to simmering beef. Add cumin, pepper and oregano. Cover and simmer 2 hours.
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .