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Core Recipe
Servings | 6

4 dried ancho pepper(s), stems removed and seeds shaken out
2 cup water
8 large garlic clove(s), not peeled
1 Tbsp canned chipotle peppers, chopped
2 tsp olive oil
1 large onion(s), chopped (about 1 1/2 cups)
2 Tbsp canned tomato paste
1 1/2 pound lean beef round, cut into 1 1/2-inch cubes
2 large carrot(s), peeled and cut into 1-inch pieces (about 1 cup)
12 small uncooked red potato(es), new, scrubbed, not peeled, halved
1/2 tsp ground cumin
1/4 tsp ground cinnamon
1/2 tsp table salt

1. Cut open ancho chilies with kitchen scissors so they lay flat. Place a
large skillet over medium-high heat and toast chilies, pressing them flat
with a spatula, for 30 seconds per side. Place chilies in a large bowl with
water; set aside.
2. Add garlic to same skillet and roast in its skin, letting skin
blacken, turning as needed, about 4 to 5 minutes. When garlic is cool enough
to handle, remove skin.
3. Remove chilies from water and reserve liquid.
4. Place soaked chilies, chipotle, peeled garlic and 3/4 cup of reserved
water in a blender container. Blend on high, pulsing on and off, to make a
smooth sauce. Add more water as necessary to make a loose sauce; set aside
until ready to use.
5. Heat oil in a large pot over medium-high heat. Add onion and cook
until onions begin to brown, about 3 to 5 minutes. Add tomato paste and cook
for 2 to 3 minutes more. Pour chile-garlic sauce over onions and stir to
6. Add beef, carrots and potatoes to pot; stir. Cover and cook for 30
minutes; remove cover and stir. (If stew seems dry, add a 1/4 cup more
water.) Season with cumin, cinnamon and salt; stir, reduce heat to low,
place cover back on pot and cook until potatoes and carrots are tender,
about 10 to 15 minutes more. Yields about 1 1/2 cups per serving.

cblessum on 5/4/2007