Tony and Maribel

1: Remove the seeds of Nuevo Mexico, Guajillo, chiles anchos, and chiles de arbol.

2: Heat 1 tbsp of Mazola® Corn Oil in a pan over medium-high heat and sauté garlic cloves, onion, and chiles until they change color.

3: Add the mixture to a blender along with cumin, oregano, salt, chicken bouillon, and 16 ounces of water, and blend.

4: In a clean pan, heat 1 tbsp of Mazola® Corn Oil and sauté cubed beef chuck roast along with sliced small onion, seasoning with salt, pepper, and garlic.

5: Add the blended Chile sauce to the meat once it is golden brown and include bay leaves.

6: Bring the mixture to a boil, then let it simmer for 10-15 minutes or until tender.

7: Serve the Carne con Chile Colorado with rice or your favorite Mexican side dish.