1. Soak the dried Ancho chilies in boiling water; let cool. Remove stems and seeds from chilies; discard. 2. Puree the chilies, the water they were soaked in, the onion and the chicken bouillon in blender until smooth. 3. In large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Saute steak until cooked through. 4. Stir in potatoes, chile puree and an additional 1 cup of water. Season with salt and pepper. Bring guisado to a boil. 5. Taste sauce; season with more salt and pepper, if necessary. Reduce heat to low, cover and simmer until very little liquid remains. ---------------------------------------------------------------------------
Nutrition
Ingredients
