|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
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.