Carne Con Chile

Directions

1. 1
   Heat the oil in a large skillet or Dutch oven and brown the meat well, 5 to 10 minutes, until any water evaporates.
2. 2
   Add the onion and cook until wilted, about 5 minutes.
3. 3
   Add the garlic, flour, cumin, bay leaves, black pepper, and salt.
4. 4
   Stir constantly for about 2 minutes or until the flour is browned.
5. 5
   Add 2 cups water and the ancho pods.
6. 6
   Cover and simmer for 20 minutes.
7. 7
   Continue cooking, stirring, and adding more water until the ancho dissolves completely and the meat is tender.
8. 8
   Remove any large pieces of ancho skin.
9. 9
   Serve in a bowl with tortilla chips or as a sauce over enchiladas or tamales.