• 2 teaspoons of olive or vegetable oil
• 3 1/2 pounds beef chuck roast or stew meat cut into 1 and 1/2 inch cubes
• salt and pepper to taste
For serving:
• Corn or flour tortillas, Sliced avocado, chopped cilantro, lime wedges, cotija cheese, sliced radishes, sour cream
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Directions
For the sauce:
• Place the chiles in a bowl and pour boiling water over them to cover. Let sit for 10 minutes.
• While the chiles are soaking, heat the oil in a large pot. Add the onion and cook 4-6 minutes or until softened. Add the garlic and cook for 1 minute more, stirring constantly. Add the cumin, oregano, Hunt’s Fire Roasted Tomatoes, RO*TEL tomatoes and chicken broth to the pot. Turn up the heat to a simmer and cook for 10 minutes.
• Take the chiles out of the hot water and cut in half; remove the seeds and stems.
• Place the chiles in a blender along with the tomato mixture and blend until completely smooth. Season to taste with salt and pepper.
• For the meat: Preheat the oven to 325 degrees. Heat the oil in a large pot. Season the beef with salt and pepper to taste. Place the meat in the pot in a single layer and cook for 4-6 minutes or until browned. You may need to do this step in batches.Place all of the browned meat into the pot and pour the sauce over the top.
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