Ingredients
1tspolive oilor vegetable oil
1smallwhite onionfinely chopped
2cloves of garlicminced
½tspcumin
½tsporeganodried
3wholeAncho Chilesdried
14½ozHunt’s Fire Roasted Tomatoesundrained
10ozRO*TEL Tomatoesundrained
1cupchicken or beef broth
Salt and pepperto taste
2tspvegetable oilor olive oil
1½lbbeef chuck roastor stew meat, cut into 1½-inch cubes
Salt and pepperto taste
Cornor flour tortillas, avocado, cilantro, lime wedges, cotija cheese, radishes, sour cream
Preparation
Place the chiles in a bowl and pour boiling water over them to cover. Let sit for 10 minutes.
While the chiles are soaking, heat the oil in a large pot. Add the onion and cook 4 to 6 minutes or until softened.
Add the garlic and cook for 1 minute more, stirring constantly. Add the cumin, oregano, Hunt’s Fire Roasted Tomatoes, RO*TEL tomatoes and chicken broth to the pot. Turn up the heat to a simmer and cook for 10 minutes.
Take the chiles out of the hot water and cut in half; remove the seeds and stems.
Place the chiles in a blender along with the tomato mixture and blend until completely smooth. Season to taste with salt and pepper.
Preheat the oven to 325 degrees F. Heat the oil in a large pot. Season the beef with salt and pepper to taste.
Place the meat in the pot in a single layer and cook for 4 to 6 minutes or until browned.
Place all of the browned meat into the pot and pour the sauce over the top. Cover the pot and bake for 3 hours or until the meat is very tender.
Serve the meat with tortillas, Mexican rice, pinto beans, chopped cilantro, cheese, lime wedges, radishes and sour cream.
