Preheat an oven to400°.

Quickly rinse the beef under running cold water and pat dry with paper towels. Cut into 1/2-inch cubes. Reserve.

Discard the stems from the chilis. Split open and remove seeds and membranes, if desired. (That's where much of the heat is stored.) Mist the chilis with water and lay them on a baking sheet. Roast in the oven for about 5 minutes.

Place half of the chilis and about 3 inches of water in a food processor or blender and puree until fairly smooth, adding more water if needed. Transfer to a saucepan. Blend the remaining chilis in the same way. Combine the onion and garlic in the food processor, chop finely, and add to the chilis.

Add the reserved beef to the chili mixture and bring to a boil over medium- high heat. Cover, reduce the heat to low, and simmer, stirring occasionally, until the beef is very tender, about 30 minutes. Season to taste with salt.

Serves 12.

over stacked or rolled cheese filled enchiladas made with blue-cornmeal tortillas. It is also good served in bowls and accompanied with tortillas, chips, or corn bread made from the blue cornmeal unique to Southwest pueblos."