Serves: 4
Total Calories: 301

4 , ancho chile kimmy
2 tablespoons safflower oil, corn or olive oil
1 pound lean beef, cut into 1/2-inch pieces
1 medium white onion, finely chopped
2 cloves garlic (medium), finely chopped
4 medium tomatoes, peeled and finely chopped
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1/4 teaspoon dried thyme
1 (14 1/2-ounce) can beef broth
salt and freshly ground pepper, to taste
lime wedges

1. Cut the chiles in half lengthwise. Remove the stems, seeds and ribs and discard. In a dry skillet, over medium heat, toast the chiles, turning and pressing with a spatula, until aromatic, 1 to 2 minutes. Put the chiles in a bowl and cover with hot tap water and soak 20 to 25 minutes.

2. Meanwhile, heat the oil over medium heat in a large heavy saucepan. Add the beef, and cook, stirring, until lightly browned, 8 to 10 minutes. Transfer the meat to a bowl. In the same pan, cook the onion, stirring, until softened, 3 to 4 minutes. Add the garlic, and cook 1 minute. Add the tomatoes, oregano, and thyme. Cook until the tomato juices reduce and the mixture thickens, 4 to 5 minutes. Return the beef to the pan. Reduce the heat to low, cover, and cook slowly while puréeing the chiles.

3. Put the soaked chiles in a blender, discarding the soaking water. Add 1/2 cup of the beef broth and blend as smooth as possible. Add the puree to the beef along with the remaining beef broth. Bring to a boil, then reduce the heat to medium-low, cover and simmer, stirring occasionally, until the beef is tender, about 1 hour. Serve hot with lime wedges.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 301
Calories from Fat: 126

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