franefrane
Directions :
• In a large Dutch oven-style pot, add 3 tablespoons of olive oil to medium/high heat for 5 minutes. Season the beef with 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/2 teaspoon garlic powder. Brown in hot pan on most sides.
• Add 10 cups of water, 8 cloves of garlic, 2 bay leaves and 2 teaspoons of salt. Bring to a boil, reduce heat, skimming off the top when needed. Cook at a low simmer for 2 hours.
• While soup cooks, add the dried guajillo or New Mexico peppers to a sauce pan. Cover with water, bring to a boil, reduce heat and cook for 10 minutes. Drain the peppers and transfer them to the blender. Add 1 cup of water, blend on high until smooth.
• After the 2 hours and when beef is tender, you can remove the bay leaves and cloves of garlic. Add the onion, garlic, serrano pepper, tomato, chayote, carrots, oregano and epazote. Take the chile puree from the blender and using a wire-mesh strainer, add it to the soup. Use a wooden spoon to help you push the puree through. Take some of the hot broth to help you strain the chile puree. Discard pulp. Bring to a boil, taste for salt and cook for 30 minutes.
• Add the remaining vegetables, water and beef bouillon. You could use beef broth as well. Bring to a boil once again, reduce heat and simmer for 20 to 25 minutes. Taste for salt. Serve with warm tortillas, diced serrano peppers, lemon or lime wedges and avocado.
Enjoy !!
