Cooking description:
Cut the beef into small pieces. Chop the onion coarsely. Pass the garlic and chili through a press. Fry the dried chili in a dry skillet over medium heat until aromatic, 2 to 3 minutes on each side. Remove stem and seeds. Place the chili in a large bowl and cover with hot water. Let stand for 30 minutes. Remove chili from water, mash in blender with 1/2 cup remaining liquid.
Heat a large saucepan over high heat. Add 2 tablespoons of oil. Season the beef with 2 1/2 teaspoons of salt and 1/2 teaspoon of pepper. Fry the beef, adding more oil if necessary, for about 10 minutes. Put on a plate. Add the remaining tablespoon of oil, onions, garlic, and chili jalapenos to the saucepan. Cook over medium heat until the onions are translucent, about 5 minutes. Add cumin and oregano, cook, stirring constantly, until aroma appears, from 30 seconds to 1 minute.
Add grilled beef and chili puree. Add tomatoes with juice, water and 1/2 teaspoon of salt. Boil. Reduce heat and simmer, covered, until tender, 2 1/2 to 3 hours. Add some water if needed. Season with salt, mix with vinegar.
Serve the dish immediately. Can be refrigerated for up to 3 days.
Purpose: For dinner
Main Ingredient: Meat / Beef / Chili
Dish: Hot dishes
Cuisine geography: Mexican
Ingredients:
- Chile - 90 Grams
- Vegetable oil - 3 tbsp. spoons
- Beef - 1.5 Kilograms
- Salt and ground pepper - - To taste
- Bulbs - 2 Pieces
- garlic - 7-8 Cloves
- Chili jalapeno - 2 Pieces
- Ground cumin - 2 1/2 Teaspoons
- Dried Oregano - 5.5 Teaspoons
- A can (900 g) of tomatoes with juice - 1 Piece
- water - 4 Glasses
- Vinegar - 2-3 Teaspoons
Servings: 6-8