Mexican Beef Stew in Red Chile-Garlic Sauce
- 4 item(s) dried ancho pepper(s), stems removed and seeds shaken out
- 2 cup(s) water
- 8 clove(s), large garlic clove(s), not peeled
- 1 Tbsp canned chipotle pepper(s), chopped
- 2 tsp olive oil
- 1 large uncooked onion(s), chopped
- 2 Tbsp canned tomato paste
- 24 oz uncooked lean beef round, cut into 1 1/2-inch cubes
- 2 large uncooked carrot(s), peeled and cut into 1-inch pieces
- 12 small uncooked new potato(es), red, scrubbed, not peeled, halved
- 1/2 tsp ground cumin
- 1/4 tsp ground cinnamon
- 1/2 tsp table salt
- 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. When garlic is cool enough to handle, remove skin.
- Remove chilies from water and reserve liquid.
- Place soaked chilies, chipotle, peeled garlic and 3/4 cup of reserved water in a blender container. 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, stirring, until onions begin to brown, about 3 to 5 minutes. Add tomato paste and cook for 2 to 3 minutes more. Pour chile-garlic sauce over onions and stir to combine.
- Add beef, carrots and potatoes to pot; stir. Cover and cook for 30 minutes; remove cover and stir. (If stew seems dry, add 1/4 cup more water.) Season with cumin, cinnamon and salt; stir, reduce heat to low, place cover back on pot and cook until potatoes and carrots are tender, about 10 to 15 minutes more. Yields about 1 1/2 cups per serving.