2 lbs. beef chuck, cut in bite size cubes 2 Tbsp. vegetable oil 2 cups water 6-8 dried chiles, break off stems and shake out seeds 2-3 garlic cloves, minced 1 medium onion, chopped 1 tsp. salt 1 tsp. ground black pepper 1 tsp. Mexican oregano (1 1/2 t if not Mexican) 1/2 tsp. ground cumin 1 1/2 Tbsp. oil 1 1/2 Tbsp. flour Prepare chile puree. Place chiles in large non-reactive bowl. Add boiling water to cover and try to ensure that chiles stay submerged. Let stand 30-40 min to soften. Remove chiles to blender. Taste soaking water; if it's bitter discard it and use plain water for the rest, else use a mixture of soaking water and plain water. If you don't want to taste it, it's safer to toss it and use plain water. Add 1 to 1 1/2 cup water to chiles and blend until very smooth, 1 to 2 minutes. Pour mixture through strainer, pressing pulp with spoon or rubber spatula to get all the puree out. Set aside. Heat 2 Tbsp. oil in heavy skillet. Add meat and cook until browned. Add 2 cups water, cover and simmer 1 hour. Add chile puree to meat and stir in. Mash salt and garlic together to make a paste. Saute chopped onion in 1 1/2 Tbsp. oil until tender. Mix in salt/garlic paste and 1 1/2 Tbsp. flour. Stir 1 minute to get raw taste out of the flour and add mixture to simmering beef. Add cumin, pepper and oregano. Cover and simmer 2 hours.
