Ease of preparation rating: Medium.
Yield: 3 servings.
Ingredients:
5 New Mexico chilies, dried and dry-toasted
3 tablespoons (45 ml) olive oil, divided
2 white onion, roughly chopped, divided
2 large tomatoes, roughly chopped, divided
2 cloves garlic, minced
1 ½ pounds (680 grams) beef chuck, cut into ½-inch (1.25 cm) cubes
3 large Yukon gold potatoes, peeled and cut into ½-inch (1.25 cm) cubes
2 tablespoons (30 ml) chopped fresh oregano
Salt and pepper
3 tablespoons (45 ml) sour cream, to garnish
2 tablespoons (30 ml) chopped fresh cilantro, to garnish
Tortilla chips, as a side
Method:
Rehydrate the New Mexico chilies by covering them with hot water and soaking for twenty minutes.
Heat half of the oil in a cast iron pan over medium-high heat, then add half of the onions, half of the tomatoes, the garlic, the rehydrated chilies, and the soaking liquid.
Cook the vegetable mixture until the onions are softened, four to five minutes, then transfer to a food processor and blend until smooth. Set aside.
Heat the rest of the oil in Dutch oven over medium-high heat.
Add beef cubes and sear, stirring occasionally, for four to five minutes, or until evenly browned.
Add the rest of the onions and tomatoes, and all of the potatoes and oregano.
Continue cooking for four to five minutes, stirring occasionally. Add the blended vegetable mixture and mix well.
Continue simmering for fifty to sixty minutes, stirring occasionally, until potatoes and meat are tender.
Season with salt and pepper, and remove from heat.
Serve hot, garnished with sour cream and cilantro.