Combine chilies and 1 1/2 cups chicken stock in a medium saucepan over high
heat. Bring to a boil, then lower heat and simmer for 10 minutes, stirring
twice, or until chilies are soft. Cool slightly. Pour into a blender. Add
tortillas and puree until smooth. Chili mixture should be quite thick, with
just enough liquid to puree. You may need to add a bit of additional stock.
Heat oil in a large saute pan over medium-high heat. When oil smokes, add
beef cubes and cook, stirring frequently, for 5 minutes or until just
brown. Remove meat with a slotted spoon and set aside.
While oil is still hot, stir in onion and cook for 5 minutes or until well
browned. When brown, add garlic and cumin and cook for 1 minute. Add chili
puree and fry for about 7 minutes or until thick and very dark, stirring
often to keep from scorching.
When thick, add meat, beer, and 4 cups chicken stock, stirring well. Lower
heat and simmer, uncovered, for 1 hour or until very thick and reduced by
half. Remove from heat and stir in the cinnamon and cilantro bundle. Let
stand, without stirring, for 15 minutes. Remove cinnamon and cilantro and
stir in lime juice. Season with salt and pepper.
Recipe by: MEXICAN COCKTAIL BUFFET, DEAN FEARING Posted to MC-Recipe Digest
V1 #768 by Sue <suechef@sover.net> on Aug 31, 1997
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