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1
Saute onions and garlic in heavy skillet with 1 tablespoons olive oil.
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2
Transfer to heavy cooking pot or crock pot.
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3
Sprinkle salt, black pepper, and chile powder on beef stew meat.
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4
Brown beef in the skillet with olive oil and transfer to the cooking pot.
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5
Add potatoes and carrots to cooking pot.
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6
Sprinkle with oregano.
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7
For the SAUCE combine the chicken stock, diced mangos, tomatoes, lime juice and raisins in skillet.
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8
Bring to a boil and remove from heat.
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9
Wash, then toast dried chiles by removing stems and seeds and placing on a cooking sheet with cumin seed in a 250 degree oven for a few minutes until the chiles are softened and aromatic.
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10
Do not burn chiles.
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11
Add to skillet containing boiled sauce ingredients, cover and allow to sit 20 - 30 minutes until chiles are soft.
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12
Transfer chiles and some of the liquid to blender (or use stick blender).
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13
Blend starting on low and gradually increase speed.
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14
Add the remaining sauce ingredients and reblend thoroughly.
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15
Pour over meat and vegetables in cooking pot, bring to low boil then reduce heat and simmer until everything is tender.
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16
Several hours to all day.
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17
Serve with flour tortillas or sourdough bread.
