Ingredients

• 5 drieds Anaheim chile peppers , stemmed and seeded
• 5 guajillos chile peppers , stemmed and seeded
• water to cover
• ¼ onion
• 1 tablespoon mixed spices , or more to taste
• 1 tablespoon salt , or to taste
• 3 pounds cubed beef stew meat
• 6 bays leaves

Instructions

1. 1 Place Anaheim and guajillo peppers in a saucepan; cover with water and bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Set aside to cool for 5 minutes.
2. 2 Transfer chiles and water into a blender; add onion, mixed spices, and salt. Blend until smooth.
3. 3 Place stew meat in a large pot; stir in pureed chile mixture and add bay leaves. Cook over medium-low heat until meat is very tender, 3 to 5 hours.

Nutrition per serving