Mexican Beef Stew in Red Chili-Garlic Sauce
Dried ancho pepper(s)
4 item(s), stems removed and seeds shaken out
8 clove(s), medium, do not peel
Canned chipotle pepper(s)
1 Tbsp, chopped
1 large, chopped (about 1 1/2 cups)
Canned tomato paste
Uncooked lean beef round
24 oz, cut into 1 1/2-inch cubes
2 large, peeled and cut into 1-inch pieces (about 1 cup)
Uncooked red potato(es)
12 small, new, scrubbed but not peeled, halved
- Cut open ancho chilies with kitchen scissors so they lay flat. Place a large skillet over medium-high heat and toast chilies, pressing them flat with a spatula, for 30 seconds per side. Place chilies in a large bowl with water; set aside.
- Add garlic to same skillet and roast in its skin, letting skin blacken, turning as needed, about 4 to 5 minutes.
- Remove chilies from water and reserve liquid.
- Place soaked chilies, chipotle, peeled garlic and 3/4 cup of reserved water in the bowl of a blender. Blend on high, pulsing on and off, to make a smooth sauce. (Add more water as necessary to make a loose sauce.) Set aside until ready to use.
- Heat oil in a large pot over medium-high heat. Add onion and cook until onions begin to brown, about 3 to 5 minutes. Add tomato paste and cook for 2 to 3 minutes more. Pour ancho-garlic sauce over onions and stir to combine. Add beef, carrots and potatoes and stir.
- Cover and cook for 30 minutes. Remove cover and stir. If stew seems dry, add a 1/4 cup more water. Season with cumin, cinnamon and salt. Stir, reduce heat to low, place cover back on and cook until potatoes and carrots are tender, about 10 to 15 minutes more. Yields 1 1/2 cups per serving.