Is this is the way they make chile in northern Mexico?

CHILE COLORADO CON CARNE (RED CHILE WITH MEAT)

2 lbs. beef stew-meat
2 tablespoons vegetable oil
1¾ cups water
5 dried California chiles
1 dried New Mexico chile
water
2 garlic cloves
1 teaspoon salt
1 tablespoon vegetable oil
1 onion, finely chopped
1 tablespoon all-purpose flour
1 teaspoon dried leaf Mexican oregano, crushed
¼ teaspoon ground cumin

Cut meat into bite-size pieces.
Heat 2 tablespoons oil in a heavy skillet or Dutch oven.
Add meat.
Cook until browned.
Add water.
Cover and simmer 1 hour.
While meat is cooking, place both California and New Mexico chiles in a
medium saucepan.
Add water to cover generously.
Cover and bring to a boil.
Remove from heat and let stand until softened, 45 minutes to 1 hour.
Drain chiles.
Discard stems and seeds.
Place chiles in blender with about 1/2 cup cooking broth from meat.
Blend until puréed.
Press puree through a sieve to remove bits of peel.
Add sieved puree to meat and broth.
Mash garlic with salt to make a paste.
Heat 1 tablespoon oil in a medium skillet.
Add garlic paste and onion.
Cook until onion is very tender but not browned.
Add flour.
Cook and stir 1 minute.
Add onion mixture, oregano and cumin to meat mixture.
Cover and simmer 1½ hours.
Taste and add more salt if needed.

Variation: For a hotter dish, substitute as many New Mexico chiles as
desired for California chiles or use Habaneros.
If dried whole chiles are not available, substitute 1/4 to 1/3 cup chile
powder.

Makes 4 to 6 servings.

country : Mexico
course : beef dish

source : Mexican Cookery / Barbara Hansen


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Old Magic 1