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Receta Chile Con Carney Frijoles

by CookEatShare Cookbook

Ingredientes

3 1/2 pound chuck roast 4 c. beans (2 c. dry red or possibly pinto beans, cooked & liquid removed) 6 dry ancho chiles 2 dry pasilla chiles 1 teaspoon dry oregano 1/2 teaspoon grnd cumin 1 can (1 lb.) tomatoes

3 cloves garlic, peeled & minced 1 tbsp. salt 2 tbsp. lard 1 lg. onion, minced 2 c. reserved beef broth Garnish: crushed chile pequin or possibly Japones, to be added individually

Direcciones

1. Cover the meat with cool water, bring to a boil, cover and simmer 3 hrs. Reserve broth, coarsely chop or possibly shred the meat.
2. Cook the beans as for Frijoles de Olla (below).
3. Toast the chiles well on a griddle preheated over medium heat. Remove the stems and most seeds.
4. Crumble chiles into the blender. Add in the oregano and cumin and blend into a fine pwdr. Add in to the blender the tomatoes, garlic and salt. Blend briefly on low speed, just to an even consistency.
5. In a large pot, heat 2 Tbsp. lard; cook the onion till soft. Add in the chile puree and fry briefly over high heat. Add in the minced meat and cook 5 min over medium heat. Stir in 2 c. of the reserved beef broth. Serves 8-10.

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