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10 chile California guajillo or New Mexico, stems and seeds removed

Grapeseed or olive oil

1 medium sweet onion sliced

4 to 6 cloves garlic sliced

1 teaspoon cumin seeds

2 cups beef or chicken broth

salt and pepper to taste

2 tablespoons grapeseed oil or olive oil

2 pounds cube chuck for stew

salt and pepper

1 1/2 to 2 more cup beef or chicken broth

1 more teaspoon cumin seeds crushed

1 teaspoon corinader seeds crushed

1 teaspoon mexican oregano crushed

1 teaspoon chile piquin crushed (or red pepper flakes)


  • Preheat 3 tablespoons of oil to medium heat for a few minutes. Add the dried chiles and cook for 2 to 3 minutes. Add the onion, garlic and cumin seeds and cook for 3 more minutes. Add the 2 cups of broth and cook for 5 to 7 more minutes or until dried peppers have become soft.

  • Transfer all of the ingredients from the skillet with chiles into the blender. Season with salt and pepper to taste, using a kitchen towel to hold down the lid to the blender, blend on high until smooth. Taste for salt. Strain chile sauce into a large bowl using a wire mesh strainer. Set aside.

  • In that same skillet, add 2 more tablespoons of oil and preheat for a few minutes. Season the beef with salt and pepper and place into hot oil. Cook and sear until golden brown on most sides. Add the strained chile sauce, remaining broth and spices. If you like the a carne con chile with more broth, add all of the remaining broth. Bring to a boil, reduce to a simmer. Taste for spices and cover partially while is slow simmers for the next 2 to 2 1/2 hours or until the beef becomes tender. Serve with your favorite sides and warm, homemade flour totillas.

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