Ingredients
2-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes1/4 cup all-purpose flour1 teaspoon salt1/2 teaspoon pepper3 cups beef stock, divided3 dried Anaheim chiles2 dried pasilla chiles1 medium onion, finely chopped2 garlic cloves, minced1 tablespoon cider vinegar1 tablespoon packed brown sugar2 tablespoons chopped fresh cilantro1/2 teaspoon ground cuminOptional: flour tortillas, sour cream and lime wedges
Preparation
In a small saucepan, bring 1 cup stock to a boil. Add chilies. Remove from heat; cover and let stand 20 minutes. Remove and discard stems from seeds from chiles. Put chiles and soaking liquid into a food processor or blender. Cover and process until smooth.
In a large bowl, combine 4 tablespoons flour , salt and pepper. Add beef, a few pieces at a time, and toss to coat.
In a Dutch oven, heat oil over medium heat. Brown beef in batches, adding additional oil as necessary. Remove with a slotted spoon. Add onion to same pan; cook and stir until tender, 5-7 minutes. Add garlic; cook 1-2 minutes. Add remaining 2 cups broth, stirring to loosen browed bits from pan. Stir in chile mixture. Return beef to pan; bring to a boil. Reduce heat; simmer, uncovered until beef is tender, 1-1/2 to 2 hours. Skim fat. Stir vinegar, cilantro, brown sugar and cumin; simmer another 10 minutes. If desired, serve with tortillas, sour cream, lime wedges and additional cilantro.
