Ingredients
- 6 dried red chilies
- 2 pounds stewing beef, cut into half-inch cubes
- 1 tablespoon olive oil
- 2 bay leaves
- 1 tablespoon cumin
- 2 cloves garlic, peeled
- 2 teaspoons oregano
- 2 tablespoons paprika
- 1 teaspoon sugar
- Coarse salt and freshly ground pepper to taste
- Nutritional Information
Nutritional analysis per serving (4 servings)
351 calories; 15 grams fat; 5 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 50 grams protein; 142 milligrams cholesterol; 185 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Tear the chilies in strips and pour one cup boiling water over them. Let them soak for 30 minutes. Drain, reserving the liquid, and set aside.
- Heat the oil in a heavy skillet and brown the beef cubes. Add the chili soaking liquid and bring to a boil. Add the bay leaves, turn down the heat and let simmer for an hour.
- Meanwhile, puree the remaining ingredients, including the chilies, with a little water if needed, in an electric blender. Add the puree to the meat and let simmer for 30 minutes more. Remove bay leaves before serving.
- Serve this with red kidney beans and rice.
2 hours 10 minutes
Dining and Cooking