Bistec en Salsa Roja (Steak in Red Salsa)

Ingredients

• 1lb steak or tender beef cut of choice, cut into bite size pieces
• 4 dried chiles de arbol
• 2 fresh red chiles, stems removed
• 2 dried Puya peppers, stem removed
• 4 garlic cloves, peeled
• 2 medium tomatoes, cut into quaters
• 1 small white onion, peeled and halved
• 1-2 tbs olive or vegetable oil
• 1 tbsp cumin seed
• 1 tsp dried oregano, Mexican variety is best
• 1/2 tsp. ground black pepper
• 1/4 tsp. sea salt
• 1 tbsp. paprika, for extra color
• 1 cup HerbOx No Sodium beef broth (1 pkt bouillon)

Directions

Heat some oil in a Comal or Cast Iron pan, add the chiles, garlic, tomatoes and onion. Cook at high heat until you get a nice charring to the vegetables.

Heat some oil in a frying pan, once warm add the steak and cook over low heat. In the meantime place the charred ingredients and all remaining spices into a blender.(For a milder sauce remove the seed from chiles) Blend into a thick sauce. By now the steak has cooked through, turn heat to medium high and gently pour sauce and the beef broth into the pan. Stir well to combine. Allow to simmer for another 15 minutes.

Serve with warm corn tortillas and Mexican rice