Carne guisada

Cover four New Mexico or Guajillo chile pods and two anchos with water in a small pot and bring to a boil over high heat, then turn it off.

Transfer the chiles to a blender with two garlic cloves, seven ounces of tomato sauce, a little salt and two cups of water, and blend until smooth. Set aside.

Mix three tablespoons of all-purpose flour with a teaspoon each of bouillon, oregano, garlic salt, ground cumin and black pepper, plus salt.

Slice two pounds of steak thin and into strips, put it in a bowl and coat it thoroughly in the seasoning mix.

Heat three tablespoons of vegetable oil in a pot over medium-high, add the green bell pepper and half an onion and saute three minutes.

Add the coated meat and brown it.

Add two roma tomatoes and seven ounces of diced green chiles and cook a couple of minutes.

Add the blended sauce, rinse the blender cup out with a little more water into the pot, and bring to a simmer. Taste for salt.

Add a bay leaf, reduce to medium low, cover and cook 20 to 25 minutes until the meat is tender.

Serve with beans, rice and flour tortillas.