Featured Pinch Tips Video
- *8 dried red chiles such as california or new mexico chiles. rehydrated and ground to a paste * see below
- 3 lbs stew meat
- 1 can of beef broth
- 1 8 oz can tomato sauce
- 4 cloves of garlic, peeled and thinly sliced
- 1 tbs dried oregano
- 1tsp salt
- 2 tbs oil for frying
1Simmer beef in a large pot for 2-3 hours or until fork tender. This can also be done in a crock pot during the day.
2*While beef is on it's last last hour of cooking start on your chile paste. Boil water on high heat until it comes to a rolling boil, turn off heat and add chiles to the water.Cover and let sit for 30 minutes. Drain chiles, reserving 2 cups of liquid, and remove stems and seeds. Once done place chiles in blender and add 1/2 cup reserved liquid and blend. If the paste is too thick add more liquid until it comes to desired consistincy.Set aside and add to meat mixture. discard any left over liquid.
3Once done, drain beef and discard water,add oil to the pot over medium high heat and fry beef briefly in the oil( this step can be skipped for a lower fat version)
4Add beef broth, tomato sauce, seasoning and chile paste to the pot and simmer for 30 minutes.
5Serve with flour tortillas, chopped white onion, chopped cilantro leaves.