Maybe your new favorite bean dish:
grind the seeds in a mower or spice grinder. Drain the chiles, but keep a cup of the soaking liquid. Add the garlic, onion, oregano and the freshly ground seeds and blend until the mixture is smooth. Then strain it through a sieve. This is the most tedious part of the preparation, but it makes a wonderfully smooth sauce. Cut the meat into cubes of about 2.5 cm and roast in a heavy, deep frying pan with a little lard or oil. After about 10 minutes the meat is brown all over. Turn the meat constantly to the other side and scrape off the drippings. Add the strained sauce and cook for another 5 minutes. Stir constantly so that the sauce does not burn. The puree should now be thicker and darker. Add water or broth, bring to a boil and simmer at a moderate heat for about 1 hour.
Stir occasionally. If the sauce becomes too thick, add water or stock if necessary. The dish is ready when the meat is very tender.
Info: this dish has nothing to do with the widespread tex-mex version, which consists of cheap minced meat, beans and tomato sauce. Carne con chile is made with large pieces of tender meat served with a thick, smooth, rich sauce. Making the sauce is quite time consuming, but well worth it. It can be made both beef a
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