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Recipe by: paolino
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See below ingredients and instructions
6 pequin chilies (small but
1 very hot chilies!)
6 ancho chilies (large,Dried
1 chilies)
2 lb stewing beef,cut up
1 into 1/2 cubes
1 T olive oil
2 bay leaves
1 T cumin,ground
2 cloves garlic,peeled
2 t oregano,preferably mexican
2 T paprika
1 t sugar
1 coarse salt
1 black pepper,Fresh Ground
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.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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