Carne en Adobo (Beef in Tomato and Pepper Sauce - Guatemala)

1/4 cup vegetable oil
1 medium onion, chopped
3 cloves garlic, chopped
2 red peppers, seeded and chopped
3 pounds lean boneless beef chuck, cut into 1-inch cubes
10 ounces canned tomatillos
4 medium tomatoes, coarsely chopped
1 bay leaf
2 cloves
1/2 teaspoon oregano
Salt and pepper
1/2 cup beef stock
2 stale flour tortillas

Heat oil in saucepan and saut onion, garlic and pepper until onion is soft. Add meat and everything else except tortillas. Add more stock if needed so liquid barely covers meat. Cover, simmer gently 2 hours until beef is tender.

Soak tortillas in water, squeeze them out and crumble. Add to casserole and simmer uncovered until sauce thickens.

Serve with Arroz Guatemalteco.