Chile Colorado

If it’s a bit chilly outside... how about some Chile Colorado con Carne? It's classic comfort food from Sonora and Chihuahua in northern Mexico and traditionally served with tortillas de harina (flour tortillas)

2lbs Beef stew meat (we use venison if Sarah has harvested!)
2 Tbsp Vegetable oil
1 3/4 cup water
6 Dried chilies (if dried whole chiles not available, use 1/4-1/3 cup chili powder)
Water
2 Garlic Cloves
1 tsp Salt
1 Tbsp Vegetable oil
1 Onion finely chopped
1 Tbsp All purpose flour
1 tsp Dried leaf oregano, crushed
1/4 tsp Cumin

Cut meat into bite sized pieces. Heat 2 tablespoons oil in a large heavy skillet or Dutch oven. Add meat. Cook until browned. Add water. Cover and simmer 1 hour. While meat is cooking, place chilies in a medium saucepan. Add water to cover generously. Cover and bring to a boil. Remove from heat and let stand until softened, 45 minutes-1 hour. Drain chiles. Discard stems and seeds. Place chiles in blender with about 1/2 cup cooking broth from meat. Blend until pureed. Press puree through a sieve to remove bits of peel. Add sieved puree to meat and broth. Mash garlic with salt to make a paste. Heat 1 tablespoon oil in a medium skillet. Add garlic paste and onion. Cook until onion is very tender but not browned. Add flour. Cook and stir 1 minute. Add onion mixture, oregano and cumin to meat mixture. Cover and simmer 1.5 hours. Taste and add more salt if needed. Makes 4-6 servings.