1/4 cup small dried red peppers such as pequin, stems removed
3 pounds chuck roast, cubed
7 4-oz cans green (Anaheim) chilies
8 fresh tomatillos
2 cups homemade beef stock
1 yellow onion, small dice
2 green tomatoes, chopped
6 cloves garlic, minced
2 teaspoons paprika
1 teaspoons cumin
1/2 teaspoon oregano
1 bay leaf
avocado for garnish
shredded Monterey Jack cheese for garnish
Cover dried chiles with boiling water and let stand for 45 minutes.
Put into a blender and puree until smooth.
Heat oil. Dredge beef cubes in flour and brown in batches in hot
oil, adding more oil if necessary. When all the meat is brown,
return to pot and add stock, in olive oil. Add beef stock and
enough water to cover. Simmer meat over low heat for 1 hour.
Meanwhile, zap tomatillos and canned chiles in blender. Add the
beef, along with onion, tomatoes, garlic, paprika, cumin, oregano
and bay. Add more water if needed. Simmer for another hour or
until beef is fork tender.