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Carne Guisada from Josef Centeno's Bar Amá Cookbook
Ingredients
  • 2 ancho chiles
  • 4 tablespoons [60 ml] olive or avocado oil
  • 2½ to 3 pounds [1.2 to 1.4 kg] boneless short rib, trimmed and cut into 1 ½ inch [4 cm] cubes
  • 1 large onion, finely diced
  • ½ teaspoon fine sea salt
  • 5 garlic cloves, chopped
  • 1 serrano chile, stemmed, seeded, and finely chopped
  • 1 tablespoon dried Mexican oregano, preferably Oregano Indio
  • 1½ teaspoon cumin seeds
  • 1 teaspoon chile powder
  • 1 fresh bay leaf, or 2 dried
  • Fresh black pepper
  • 2 tablespoons all-purpose flour
  • 3 cups [720 ml] beef broth
  • 1 cup [340 g] crushed San Marzano tomatoes
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