by Martin69
Martin69's Notes:
Expand2 pounds beef chuck, cut in bite size cubes Ask a question about this ingredient
2 tablespoons vegetable oil Ask a question about this ingredient
2 cups water Ask a question about this ingredient
6 - 8 dried chiles, break off stems and shake out seeds Ask a question about this ingredient
2 - 3 garlic cloves, minced Ask a question about this ingredient
1 medium onion, chopped Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1 teaspoon ground black pepper Ask a question about this ingredient
1 teaspoon mexican oregano (1 1/2 t if not mexican) Ask a question about this ingredient
1/2 teaspoon ground cumin Ask a question about this ingredient
1 1/2 tablespoon oil Ask a question about this ingredient
1 1/2 tablespoon flour Ask a question about this ingredient
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 1 1/2 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.
Ask a question about this stepHeat 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 1/2 T oil until tender. Mix in salt/garlic paste and 1 1/2 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.
Ask a question about this stepHi! I am making your recipe today; it is simmering for the 2nd hour, great aroma happening in the kitchen, beautiful, rich looking. We can’t wait to try it; don’t think I need to bring out extra hot sauce though….HA! Thanks for sharing this recipe…btw, well worth taking the extra time to make the chile puree.
Love your recipe, soaking dried chiles! I usually resort to chile powder, will have to follow your method...very soon!
Once you've tried this method, you will never look at chile powder the same again. I served this at a pot luck once, quadrupeled (sp) the recipe, and they made me swear to bring it every year!
It's great, make sure you've got time to cook it right, you will love it.