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 T olive oil
2 bay leaves
1 T cumin, ground
2 cloves garlic, peeled
2 tsp oregano, preferably Mexican
2 T paprika
1 tsp sugar
coarse salt
fresh ground black pepper
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 chile 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 chiles,
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.
.
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