Preparation:
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. |
