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Categories:Viewed: 15 - Published at: 2 years ago
Ingredients
- 1/4 cup vegetable oil
- 1 pound 2 by 1/4-inch sirloin strips
- 1/2 cup chopped onions
- 3 garlic cloves, minced
- 1 teaspoon flour
- 1 teaspoon ground cumin
- 2 bay leaves
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 2 ancho chile pods
Method
- Heat the oil in a large skillet or Dutch oven and brown the meat well, 5 to 10 minutes, until any water evaporates.
- Add the onion and cook until wilted, about 5 minutes.
- Add the garlic, flour, cumin, bay leaves, black pepper, and salt.
- Stir constantly for about 2 minutes or until the flour is browned.
- Add 2 cups water and the ancho pods.
- Cover and simmer for 20 minutes.
- Continue cooking, stirring, and adding more water until the ancho dissolves completely and the meat is tender.
- Remove any large pieces of ancho skin.
- Serve in a bowl with tortilla chips or as a sauce over enchiladas or tamales.
