Saice

Chop Rating: —/5

Ingredients

1.5 ounces dried red chiles (ají colorado or guajillo/ancho) – stems and seeds removed
1.5 cups hot water – for soaking chiles
3 tbsp vegetable oil
1.5 pounds ground beef
2 cups onion – finely chopped
4 cloves garlic – finely chopped
1.5 tsp ground cumin
1 tsp dried oregano – crushed
2 cups tomato – grated or finely chopped
2.5 cups beef broth
2 bay leaf
1 pounds potato – peeled and 0.5-inch diced
1 cups frozen green peas
2 tsp kosher salt
0.5 tsp ground black pepper
flat-leaf parsley – chopped (for serving)
white rice – cooked (for serving)

Soak the dried red chiles in the hot water until fully softened, 20–30 minutes. Transfer chiles to a blender with 0.75 cup of the soaking liquid and blend until completely smooth; set the chile paste aside.
Heat the vegetable oil in a heavy pot over medium-high heat. Add the ground beef and cook, breaking it up, until well browned with no pink remaining, 6–8 minutes. Scoop the beef to a bowl, leaving a thin film of fat in the pot.
Lower heat to medium. Add the onion and cook, stirring, until translucent and lightly golden, 6–8 minutes. Stir in the garlic, ground cumin, and dried oregano; cook until fragrant, 30–45 seconds.
Add the chile paste to the pot and cook, stirring often, until it darkens slightly and thickens to a glossy sauce, 6–8 minutes. Stir in the tomato and simmer until the mixture reduces and tastes sweet-savory, 6–8 minutes.
Return the browned beef to the pot with any juices. Pour in the beef broth and add the bay leaves and potato. Bring to a boil, then reduce to a gentle simmer. Cook uncovered, stirring occasionally, until the potatoes are tender and the stew has thickened slightly, 20–25 minutes.
Stir in the green peas and simmer until bright and just tender, 4–6 minutes. Season with the kosher salt and black pepper to taste. Remove and discard bay leaves. Let the saice rest off heat for 5 minutes to settle.
Serve the saice hot with cooked white rice. Scatter with chopped flat-leaf parsley just before serving.