Ingredients :
- 3 cups beef stock, divided
- 3 dried Anaheim chiles
- 2 dried pasilla chiles
- 2-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon canola oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon cider vinegar
- 1 tablespoon packed brown sugar
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon ground cumin
- Optional: Corn or flour tortillas, sour cream and lime wedges
Directions :
- In a small saucepan, bring 1 cup stock to a boil. Add chilies. Remove from heat; cover and let stand 20 minutes. Remove and discard stems from seeds from chiles. Put chiles and soaking liquid into a food processor or blender. Cover and process until smooth.
- In a large bowl, combine 4 tablespoons flour , salt and pepper. Add beef, a few pieces at a time, and toss to coat.
- In a Dutch oven, heat oil over medium heat. Brown beef in batches, adding additional oil as necessary. Remove with a slotted spoon. Add onion to same pan; cook and stir until tender, 5-7 minutes. Add garlic; cook 1-2 minutes. Add remaining 2 cups broth, stirring to loosen browed bits from pan. Stir in chile mixture. Return beef to pan; bring to a boil. Reduce heat; simmer, uncovered until beef is tender, 1-1/2 to 2 hours. Skim fat. Stir vinegar, cilantro, brown sugar and cumin; simmer another 10 minutes. If desired, serve with tortillas, sour cream, lime wedges and additional cilantro.
