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| 6 | Pequin chilies (small but |
| | Very hot chilies!) |
| 6 | Ancho chilies (large dried |
| | Chilies) |
| 2 x ca. 450 g | Stewing beef, cut up |
| | Into 1/2" cubes |
| 1 Esslöffel | olive oil |
| 2 | bay leaves |
| 1 Esslöffel | Cumin ground |
| 2 | Cloves garlic peeled |
| 2 Teelöffel | Oregano, preferably Mexican |
| 2 Esslöffel | paprika |
| 1 Teelöffel | sugar |
| | salt coarse |
| | black pepper freshly ground |
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Tear the chilies in strips and pour two cups boiling water over them. Let soak for 30 minutes. Drain, reserving the liquid, and set aside.
Heat the oil in a heavy casserole and brown the beef cubes. Add the chilie soaking liquid and bring to a boil. Add the bay leaves, turn down the heat and let simmer for an hour. Meanwhile, puree the rest of the ingredients, including the chilies, with a half cup of water, or more if needed, in a blender or processor. Add the puree to the meat and let simmer for 30 minutes more, adding water as necessary.
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