->Colorado 01 <-

2 lbs beef chuck, cut in bite size cubes

2 Tbsp vegetable oil

2 cup water

6-8 dried chiles, break off stems and shake out seeds

2-3 garlic cloves, minced

1 medium onion, chopped

1 tsp salt

1 tsp ground black pepper

1 tsp Mexican oregano (1 1/2 tsp if not Mexican)

1/2 tsp ground cumin

1 1/2 Tbsp oil

1 1/2 Tbsp flour

Prepare chile puree. Place chiles in large nonreactive bowl.

Add boiling water to cover and try to ensure that chiles stay

submerged. Let stand 30-40 min to soften. Remove chiles to

blender. Taste soaking water; if it's bitter discard it and use

plain water for the rest, else use a mixture of soaking water

and plain water. If you don't want to taste it, it's safer to

1 to 1 1/2 cup water to chiles

1 to 2 min. Pour mixture through

strainer, pressing pulp with spoon or rubber spatula to get all

the puree out. Set aside.

Heat 2 Tbsp oil in heavy skillet. Add meat and cook until browned.

2 cup water, cover and simmer

1 hour. Add chile puree to meat

and stir in. Mash salt and garlic together to make a paste.

Saute chopped onion in 1 1/2 Tbsp oil until tender. Mix in

1 1/2 Tbsp flour. Stir

1 min to get raw

taste out of the flour and add mixture to simmering beef. Add

cumin, pepper and oregano. Cover and simmer 2 hours.