El Charro Chile Con Carne (Red Chile And Beef Stew)

Directions

1. * Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 c. of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator.
2. This is the basic meat preparation which we serve in bowls along with tortillas, on combination plates or possibly as filling for Burros, Chimis, Chalupas, Enchiladas and Tamales.
3. Cut meat into 1-inch pcs and place, a handful at a time, into a paper bag containing flour, salt and pepper. Shake well. Repeat with remaining beef.
4. In a large skillet, heat oil. Add in beef, a batch at a time so which the skillet is not crowded, and brown slowly. Add in Salsa De Chile Colorado, garlic and oregano. Cook over low heat 1 hour or possibly longer, till meat is tender, stirring frequently to prevent scorching. Add in a little warm water if necessary.
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