© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Los Angeles Times, Wednesday, September 14, 2005, Page F3
The chiles are available in Latino markets and the Latino food sections of supermarkets.
2 pounds beef chuck, cut into ½-inch pieces (trim off any large pieces
about 7 cups water
1 cup tomato sauce
1 teaspoon salt, divided
1 dried chile pasilla negro
1 onion, cut into eigths
3 cloves garlic, sliced
½ cup plus 1 ½ tablespoons ground California chile (chile California molido), about 2 ½ ounces
½ teaspoon cayenne pepper
½ cup (1 stick) plus 1 to 2 tablespoons butter, divided
1 teaspoon ground cumin
1 tablespoon sugar
1 teaspoon apple cider vinegar
Put the beef in a large saucepan, cover with water, bring to a boil and skim. Add tomato sauce and one-half teaspoon salt and simmer until the beef is tender, about 1 ½ hours.
Open the chile pasilla negro, remove the seeds and stem and soak the chile in hot water until it softens. Discard soaking liquid. Purée the onion, garlic and chile pasilla in a food processor. Add the California chile and cayenne pepper and process to a paste.
Melt one-half cup butter in a medium frying pan, add the chile paste and cook over medium heat 5 minutes, stirring often to prevent burning. Add the cumin.
Add the paste to the beef and cook 15 to 20 minutes, stirring often. Taste and add 1 to 2 tablespoons additional butter, the sugar, vinegar and remaining one-half teaspoon salt, or to taste, until the flavor is smooth.
35 grams protein
18 grams carbohydrates
24 grams fiber
24 grams fat
14 grams saturated fat
106 mg. cholesterol
663 mg. sodium