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Ingredientes
- 4 x guajillo chiles
- 4 x ancho chiles
- 1 c. warm water
- 1 lb top round cubed for stew
- 1 lb baby back ribs cut 1" pcs
- 2 1/2 quart water
- 1 x onion
- 6 x garlic cloves
- 2 x fresh bay leaves
- 6 sprg thyme
- 1 Tbsp. grnd cumin
- 1 Tbsp. Mexican oregano Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. red wine vinegar
- 2 x garlic cloves
- 1 tsp grnd chile piquin
- 1/2 c. diced onion
- 2 x limes cut into wedges
- 1/2 c. minced cilantro Corn tortillas as accompaniment
Direcciones
- On warm griddle toast the ancho and gaujillo chile and submerge in warm water. Let chiles sit for 20 min. Remove from water and puree in blender with a c. of hot water. Set aside.
- In a deep Dutch oven, add in the beef and ribs, water, onion, and garlic cloves. Bring to boil and cook for 1 hour. At this point add in the bay leaves, thyme, chile puree, cumin, oregano, salt, and pepper simmer for 30 min. To make sauce, puree the garlic, vinegar, and chile pwdr in a blender.
- Serve the stew in a big bowl with a sprinkle of onion and cilantro and a squeeze of lime on top. Serve with corn tortillas and some of the sauce on the side, as well.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 637g | |
| Recipe makes 6 servings | |
| Calories 376 | |
| Calories from Fat 117 | 31% |
| Total Fat 12.98g | 16% |
| Saturated Fat 4.11g | 16% |
| Trans Fat 0.12g | |
| Cholesterol 42mg | 14% |
| Sodium 99mg | 4% |
| Potassium 289mg | 8% |
| Total Carbs 58.44g | 16% |
| Dietary Fiber 2.6g | 9% |
| Sugars 17.65g | 12% |
| Protein 9.4g | 15% |
