• 6 pequin chilies
• 6 ancho chilies
• 2 pounds sirloin cut Into 1/4" cubes
• 1 tablespoon olive oil
• 2 bay leaves
• 1 tablespoon cumin, ground
• 4 cloves garlic, peeled
• 3 teaspoons oregano
• 2 tablespoons paprika
• 1 teaspoon sugar
• Salt and freshly milled black pepper to taste

Method

Tear the ancho 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 or Dutch oven.  Working in batches, brown the beef. Do not crowd the pan or the meat will steam in its own juice, rather than brown.  Remove each batch after browning.

When finished, return all meat to the pan.  Add the chile soaking liquid and bring to a boil. Add the bay leaves, turn down the heat and let simmer, covered, for 1 hour.

While meat is cooking, puree remaining ingredients, including the chilies, with about 1/2 cup water in a blender or processor. Add puree to the meat and simmer for 30 minutes more, adding water if necessary.

Serves: 4

Contributor: Freddy Avin

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