Mexican chillies lend the special aroma to the recipe.

Ingredients of the Recipe:

1/2 cup all purpose flour, 9 New Mexico dry chillies washed and stems removed, 1 large yellow onion chopped, 3 cups water, 5 pounds boneless beef chuck roast trimmed of fat, 1 tablespoon kosher salt, 1 tablespoon black pepper, 3 tablespoons olive oil and 2 cups beef stock or water.

Method of Preparation:

Boil chillies in 3 cups of water in a pot. Remove from the heat and steep for 30 minutes to make it soft. Strain in a bowl and store the cooking liquid. Put the chillies and some liquid in a blender and make puree until it becomes smooth. Add some liquid if necessary to form a smooth sauce. Pass the sauce through a sieve to remove any seeds and skin. Set it aside for sometime. Cut the roast into 2 inch pieces. Mix flour, salt, and pepper in a bowl. Dredge the beef chunks in flour and let it rest aside. Heat olive oil over medium heat in a pot. Fry onion until it becomes soft and translucent. Add the beef pieces some at a time and cook until they turn brown. Take out the cooked meat and continue to brown the remaining meat. Put the stored cooked meat in the pot. Add the pureed chile mixture and stir. Add just enough beef stock to cover the beef chunks. Boil over medium heat and reduce the heat to low and cook gently for 3 hours.