Chile Colorado con Carne

5 dried New Mexican chiles

4 dried chiles de Arbol

2 dried Ancho chiles

1 tablespoon olive oil

2 pounds sirloin steak, cut into 1-inch pieces

1 cup beef broth

1 small white onion, chopped

3 cloves garlic, minced

1 tablespoon Mexican oregano

1/2 tablespoon cumin

1/2 tablespoon salt

1/2 teaspoon ground black pepper

 

Bring a small pot of water to boil. Cut the heads off the chiles and shake out all the seeds. Cut the chiles up with a pair of scissors or rip them by hand into small pieces. Place the chiles into a non-reactive bowl and pour enough boiling water into the bowl to cover the chiles. Place a lid over the bowl and allow to sit for 30 minutes to soften the chiles. Transfer the chiles to a blender and add 3/4 cup of the soaking water. Blend until very smooth, 1 to 2 minutes. Set aside.  Heat the olive oil in heavy pot or large skillet over medium high heat. Add the meat and brown well on all sides. Don’t crowd the pan! Take the time to really brown the beef; cook it in batches, if necessary. Add another tablespoon of olive oil if the pan starts to get too dry.  Once all the meat is browned and back in the pan, add the beef broth, stir, cover and simmer on low for 30 minutes.  Add the chile puree, onion, garlic, Mexican oregano, cumin, salt and pepper and mix well.  Cover and simmer until the beef is very tender, about 1 hour.  Serve with Spanish rice and corn tortillas.