Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    Pequin chilies (small but
                        Very hot chilies!)
   6                    Ancho chilies (large dried
                        Chilies)
   2       lb           Stewing beef, cut up
                        Into 1/2" cubes
   1       tb           Olive oil
   2                    Bay leaves
   1       tb           Cumin, ground
   2                    Cloves garlic, peeled
   2       ts           Oregano, preferably Mexican
   2       tb           Paprika
   1       t            Sugar
                        Coarse salt
                        Fresh ground black pepper

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.