Ingredients:
4 Ounces Dried New Mexico chiles |
3 cup Water |
1/2 cup Olive oil |
2 Large onions, chopped |
3 Cloves garlic, minced |
5 pound Boneless chuck-cut 1 inch cubes |
1/2 cup Flour |
1/4 cup Cilantro, chopped |
2 Teaspoon Ground cumin,cloves,oregano |
2 Teaspoon Rosemary |
2 Teaspoon Tarragon |
56 Ounces Tomatoes |
14 1/2 Ounces Beef broth |
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Preparation / Directions:
Rinse chiles; discard stems and seeds. Break chiles into pieces. Combine
chiles and water in 2 1/2 to 3 qt.pan. Bring to a boil over high heat;
then reduce heat, cover , and simmer until chiles are soft (abt. 30 min.)
Puree chiles and liquid in blender--strain thru wire strainer using spoon.
Discard residue, set puree aside.
Heat oil in a 6 to 8 qt. pan over med. heat; add onions and garlic and
cook, stirring often, until onions are soft. Sprinkle meat with flour. Add
meat and chile puree to pan and cook, stirring, for 5 min.
Add cilantro, cumin, cloves, oregano, rosemary, tarragon, tomatoes (break
up with spoon), and their liquid, and broth . Bring to a boil over high
heat; reduce head and simmer, uncovered, until meat is very tender when
pierced (3-4 hrs), stirring often.
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