Southern Living Annual Recipes, 1986
2 1⁄2 hours — 7 Cups | ||||||||||||||||||||||||||||||||||||||
Ingredients
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InstructionsWash chiles, and place in a large Dutch oven; add 11 cups water. Cover and bring to a boil. Remove from heat, and let stand, covered, 45 minutes or Drain chiles, reserving 1/2 cup soaking liquid. Wearing rubber gloves, pull off stems, slit chiles open, and rinse away seeds under running water. Place half the chiles and 1/4 cup of soaking liquid in blender; process until pureed. Repeat with remaining chiles and remaining 1/4 cup soaking liquid. Press pureed mixture through a sieve using the back of a spoon; then set puree aside. Brown steak in hot oil in a large Dutch oven. Add 2 cups water, onion, garlic, chili powder, cumin, oregano, salt, and pureed mixture. Cover and simmer 1-1/2 hours. Add beans, and heat thoroughly. |