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Add a photoServings: 4
Ingredients
- 2 lb beef stew meat
- 2 tsp vegetable oil
- 1 3/4 c. water
- 5 x dry California chiles
- 1 x dry New Mexico Chile Water
- 2 clv garlic
- 1 tsp salt
- 1 tsp vegetable oil
- 1 x onion, finely minced
- 1 tsp all purpose flour
- 1 tsp dry leaf oregano, crushed
- 1/4 tsp grnd cumin Serves 4-6
Directions
- Cut meat into bite-size pcs.
- Heat 2 Tbsp. oil in a large heavy skillet or possibly Dutch oven. Add in meat. Cook till browned. Add in water. Cover and simmer 1 hour.
- While meat is cooking, place both California and New Mexico chiles in a medium saucepan. Add in water to generously cover and bring to a boil. Remove from heat and let stand till softened, 45 min to 1 hour. Drain chiles. Throw away stems and seeds. Place chiles in blender with about 1/2 c. cooking broth from meat. Blend till pureed. Press puree through a sieve to remove bits of peel. Add in sieved puree to meat and broth.
- Mash garlic with salt to make a paste. Heat 1 teaspoon of oil in a medium skillet. Add in garlic paste and onion. Cook till onion is very tender but not browned. Add in flour. Cook and stir 1 minute. Add in onion mix, oregano and cumin to meat mix. Cover and simmer 1 1/2 hrs. Taste and add in more salt if needed.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 362g | |
| Recipe makes 4 servings | |
| Calories 258 | |
| Calories from Fat 143 | 55% |
| Total Fat 15.98g | 20% |
| Saturated Fat 5.69g | 23% |
| Trans Fat 0.09g | |
| Cholesterol 36mg | 12% |
| Sodium 1533mg | 64% |
| Potassium 427mg | 12% |
| Total Carbs 18.84g | 5% |
| Dietary Fiber 3.1g | 10% |
| Sugars 3.25g | 2% |
| Protein 11.31g | 18% |
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