5 ancho chiles (red, dry, 2-3" long)
3 tbsp. lard
3 lb. lean beef (1/2" cubes)
1 onion, chopped or onion powder
1 clove garlic (or garlic powder)
3 med. tomatoes, chopped
2 c. beef stock or water
Salt, pepper, oregano, squeeze of lemon

Wash and boil chiles. Blend well with 1 cup of the same water in blender. Heat lard, brown beef. Place beef in large kettle or crock pot. Cook garlic and onions in same fat and add to beef. Cook tomatoes in remaining fat and add to beef. Add chiles and stock to meat, season to taste. Cover, simmer 2 hours (crock pot 6 hours). When tender, squeeze lemon juice.