Yield: 4 servings
|6 \N||Pequin chilies (small but|
|\N \N||Very hot chilies!)|
|6 \N||Ancho chilies (large dried|
|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|
|\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.