Directions

Toast dried chilies over medium heat for about 2 minutes. Add 2 cups of water and simmer for 10 minutes. Strain out the chilies to cool, then chop and reserve.

Season meat liberally with salt. Heat oil over high heat in a large, heavy bottom pot until it begins to smoke. Carefully place beef into pan and brown on all sides until the moisture cooks out and a light brown film forms on the bottom of the pan. Reduce heat to medium. Drain meat of oil and fat. Add onions and garlic, cooking until soft. Add chili powder, paprika and cumin. Cook until fragrant. Add reserved chopped chilies and the rest of the ingredients (except for the cheese) and stir well with a wooden spoon, scraping the browned bits off the bottom of the pot. Reduce heat to low and simmer for 1 X hours, occasionally stirring. To serve, place in bowl and sprinkle with the ground Pepato cheese.

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