- 3.5 lbs of beef chuck cubed into about 1 inch chunks
- 1 large yellow onion
- 2 cloves of galic
- 8-10 New Mexico Dried Chile Peppers
- 1 can beef broth
- 1 can spicy tomato sauce
- 1/4-1/2 cup of water
- salt & pepper
Meanwhile prepare the chile sauce: Clean each dried chile by cutting off the stem, removing the seeds and rinsing under water. Place them in a sauce pan with enough water to cover. Bring to a simmer turn off the heat and cover. Let set for 45 minutes to soften. Drain them and place in the bowl of a food processor or blender. Add about 1/4-1/2 cups of water and puree. Strain the chile sauce to remove any skin or excess debris.
Once the meat is done strain off some of the excess liquid in the pot. Add the chile sauce, tomato sauce and beef broth. Cook on high for about an hour uncovered so the sauce can thicken.
I serve mine in a shallow bowl with warm tortilla's, fresh guacamole and sour cream.