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Prep Time: 25 Minutes Cook Time: 240 Minutes |
Ready In: 265 Minutes Servings: 6 |
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I found this in my mango recipe hunt. After I had cooked the hatch chile in my Chile Verdadero, I was entering some recipes found some time ago and recognized how good it would be as it called for new mexico chiles. Can be done without the potato and carrots if you want to serve it with other things. I will also try with pork. Ingredients:
1 1/2 lbs beef, lean, trimmed and cut into 1/2 inch pieces (or pork) |
2 tablespoons olive oil |
1 teaspoon chili powder |
1 teaspoon sea salt (to taste) |
1 teaspoon ground black pepper |
2 large red potatoes, cut into eight pieces each (optional) |
4 large carrots, slivered into 1 inch long pieces (optional) |
1 yellow onion, coarsely chopped |
3 garlic cloves, coarsely chopped |
1 teaspoon mexican oregano (regular if that is all you have) |
2 cups chicken stock |
1 cup mango, diced |
1 tablespoon lime juice |
1 cup tomato, diced |
1 tablespoon raisins |
1 dried chipotle chile, toasted (fresh ok) |
3 dried ancho chiles, toasted (fresh ok) |
4 dried new mexico chiles, toasted (fresh good) |
1 teaspoon dried cumin seed, toasted |
Directions:
1. Saute onions and garlic in heavy skillet with 1 tablespoons olive oil.
2. Transfer to heavy cooking pot or crock pot. Sprinkle salt, black pepper, and chile powder on beef stew meat.
3. Brown beef in the skillet with olive oil and transfer to the cooking pot. Add potatoes and carrots to cooking pot. Sprinkle with oregano.
4. For the SAUCE combine the chicken stock, diced mangos, tomatoes, lime juice and raisins in skillet. Bring to a boil and remove from heat.
5. Wash, then toast dried chiles by removing stems and seeds and placing on a cooking sheet with cumin seed in a 250 degree oven for a few minutes until the chiles are softened and aromatic. Do not burn chiles.
6. Add to skillet containing boiled sauce ingredients, cover and allow to sit 20 - 30 minutes until chiles are soft.
7. Transfer chiles and some of the liquid to blender (or use stick blender). Blend starting on low and gradually increase speed. Add the remaining sauce ingredients and reblend thoroughly.
8. Pour over meat and vegetables in cooking pot, bring to low boil then reduce heat and simmer until everything is tender. Several hours to all day.
9. Serve with flour tortillas or sourdough bread.
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