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Ingredients
- 6 x Pequin chilies (small but Very warm chilies!)
- 6 x Ancho chilies (large dry Chilies)
- 2 lb Stewing beef, cut up
- Â Â Into 1/2" cubes
- 1 Tbsp. Extra virgin olive oil
- 2 x Bay leaves
- 1 Tbsp. Cumin, grnd
- 2 x Cloves garlic, peeled
- 2 tsp Oregano, preferably Mexican
- 2 Tbsp. Paprika
- 1 tsp Sugar
- Â Â Coarse salt
- Â Â Fresh grnd black pepper
Directions
- Tear the chilies in strips and pour two c. boiling water over them.
- Let soak for 30 min. Drain, reserving the liquid, and set aside.
- Heat the oil in a heavy casserole and brown the beef cubes. Add in the chilie soaking liquid and bring to a boil. Add in 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 c. of water, or possibly more if needed, in a blender or possibly processor. Add in the puree to the meat and let simmer for 30 min more, adding water as necessary.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 210g | |
| Recipe makes 4 servings | |
| Calories 520 | |
| Calories from Fat 346 | 67% |
| Total Fat 38.44g | 48% |
| Saturated Fat 14.37g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 132mg | 44% |
| Sodium 120mg | 5% |
| Potassium 732mg | 21% |
| Total Carbs 4.39g | 1% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.47g | 1% |
| Protein 38.2g | 61% |
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