Estofado Oaxaqueño

Step by stepInstructions

1. Brown the meat in the oil in a large pot, then set it aside.
2. Toast the chiles on a comal, soak in hot water for 20 minutes, then blend with the charred tomatoes, onion, garlic, cumin and a little broth until smooth; strain.
3. Pour the puree into the pot and fry, stirring, for 10 minutes until it thickens.
4. Add the cinnamon stick, bay leaves, the meat and enough broth or water to cover; simmer gently for 45 minutes.
5. Stir in the olives, capers, raisins and almonds and simmer 15 minutes more.
6. Season with salt and pepper and serve with white rice.