4 oz Dried New Mexico chiles
3 c  Water
1/2 c  Olive oil
2    Large onions, chopped
3    Cloves garlic, minced
5 lb Boneless chuck-cut 1" cubes
1/2 c  Flour
1/4 c  Cilantro, chopped
2 ts Ground cumin,cloves,oregano
2 ts Rosemary & Tarragon
2 cn Tomatoes-28 oz.ea.
1 cn Beef broth (14 1/2 oz.)

Rinse chiles; discard stems and seeds. Break chiles into pieces. Combine
chiles and water in 2 1/2 to 3 qt.pan. Bring to a boil over high heat;
then reduce heat, cover , and simmer until chiles are soft (abt. 30 min.)
Puree chiles and liquid in blender–strain thru wire strainer using spoon.
Discard residue, set puree aside.

Heat oil in a 6 to 8 qt. pan over med. heat; add onions and garlic and
cook, stirring often, until onions are soft. Sprinkle meat with flour. Add
meat and chile puree to pan and cook, stirring, for 5 min.

Add cilantro, cumin, cloves, oregano, rosemary, tarragon, tomatoes (break
up with spoon), and their liquid, and broth . Bring to a boil over high
heat; reduce head and simmer, uncovered, until meat is very tender when
pierced (3-4 hrs), stirring often.