INGREDIENTS

INSTRUCTIONS

Richard Thead      |      email: rthead@seagull.rtd.com
Here's the recipe I use.  This is a Sonoran style dish and here in Tucson
(just north of Sonora) *every* mexican restaurant you go to serves this
dish. For variety I sometimes like to use different combinations of chiles.
A favorite is a mixture of ancho, New Mexican mild, NM hot, pasilla and
chipotle.
Prepare chile puree.  Place chiles in large nonreactive bowl.  Add boiling
water to cover and try to ensure that chiles stay submerged.  Let stand
30-40 min to soften. Remove chiles to blender. Taste soaking water; if it's
bitter discard it and use plain water for the rest, else use a mixture of
soaking water and plain water. If you don't want to taste it, it's safer to
toss it and use plain water. Add 1 to 1 1/2 c water to chiles and blend
until very smooth, 1 to 2 min. Pour mixture through strainer, pressing pulp
with spoon or rubber spatula to get all the puree out. Set aside.
Heat 2 T oil in heavy skillet.  Add meat and cook until browned.  Add 2 c
water, cover and simmer 1 hour.  Add chile puree to meat and stir in.  Mash
salt and garlic together to make a paste.  Saute chopped onion in 1 1/2 T
oil until tender. Mix in salt/garlic paste and 1 1/2 T flour. Stir 1 min to
get raw taste out of the flour and add mixture to simmering beef. Add
cumin, pepper and oregano. Cover and simmer 2 hours.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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