| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Main dish, Chili |
4 |
Servings |
INGREDIENTS
| 6 |
|
Pequin chilies (small but very hot chilies!) |
| 6 |
|
Ancho chilies (large dried chilies) |
| 2 |
lb |
Stewing beef, cut up into 1/2" cubes |
| 1 |
tb |
Olive oil |
| 2 |
|
Bay leaves |
| 1 |
tb |
Cumin, ground |
| 2 |
|
Cloves garlic, peeled |
| 2 |
ts |
Oregano, preferably Mexican |
| 2 |
tb |
Paprika |
| 1 |
ts |
Sugar coarse salt fresh ground black pepper |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“If it doesn’t lead to Jesus, it doesn’t lead to God”