Real California Recipes Cookbook
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Recipes
Preparation time: 15 minutes
Cooking time: 1 hour 10 minutes
Bring 6 cups water to a boil in a medium saucepan. Add dried chile skins to boiling water. Turn heat off and let chiles soak for 15 minutes.
While chile skins hydrate, heat oil in a large 5-quart stock pot over low heat. Add beef, season with 1 teaspoon salt, stir and cover. Cook for 20 minutes; stirring regularly to avoid meat sticking to the bottom of the pan. After 20 minutes, uncover and increase temperature to medium and continue cooking for 10 more minutes until most liquid released has evaporated
Add 1 teaspoon salt, cumin, oregano, garlic cloves and 1/3 cup water to blender. Blend until smooth. Add soaked chile skins and 1 1/2 cups water and blend again until smooth. Strain sauce through a fine mesh into a bowl. Set aside.
Cook beef for 5 minutes over medium high heat, stirring rapidly until edges begin to crisp. Stir in flour until flour dissolves. Add sauce and cook for 3 minutes. Add 2 cups water, lower heat to medium low, stir, mixing thoroughly and cook for 25 more minutes uncovered.
Serve with rice, flour tortillas avocado, onion, a drizzle of crema and cilantro.
Serves 4
Recipe and image created by Ericka Sanchez/@nibblesnfeasts for the CMAB