Beef Chile Rojo

Ingredients:

1 ½ lbs beef chuck steak (cut into small bites)

2 Tbsp olive oil (or any oil you prefer)

salt and pepper

2 medium tomatoes

1 small onion (cut into chunks)

2-3 chile de árbol (optional or adjust to your liking)

4 pasilla or guajillo chilies (seeded)

2 garlic cloves

½ tsp cumin seeds (or ground cumin)

water or beef stock (about 3-4 cups)

Place tomatoes on a pot and add enough water to cover them.

Boil until tomatoes are tender (about 10 minutes).

Turn off the heat, add chilies and push them down with a spoon to make sure they are well immersed in the hot water.

Allow to rest for 10 minutes or until the chilies are soft and everything is lightly cool.

Add tomatoes, onion, and chilies to a blender with cumin and garlic.

Add one cup of beef stock or water and blend until you will have a smooth sauce. Set aside.

Season the meat with salt and pepper.

Heat oil on a cooking pan over medium heat. Add meat and cook stirring constantly until browned on all sides.

Pour over the sauce, mix, then add 2 cups of water (or beef stock). Bring to a boil.

Set heat at low. Cover the pan and let the stew simmer for about 45 minutes or until the meat is very tender.

Mix from time to time. If the sauce gets too thick, add a little bit more water or stock.

Let the sauce reduce to the consistency you prefer. Adjust salt to taste, turn off the heat and serve.