Instructions: Put in a small sauce pan the acho peppers with 2 cups of water and boil the liquid for five minutes. Turn off the heat and let soften for five minutes.

Tranfer the chilies to a blender with 1/2 cup of the soaking liquid.

Keep the remaining liquid. Add the jalapeno peppers and puree the chilies until smooth. Strain the puree through a sieve into the reserved soaking liquid, pressing the solids through with a spoon.

Heat about 1 Tbsp of oil in a skillet over medium-high heat. Add part of the beef cubes and brown them all over, about 8 minutes. Transfer the cubes into a pot. Repeat with the rest of the cubes, adding oil if needed.

Add 1/2 Tbsp of oil to the skillet and cook the onions, celery and garlic. Saute the vegetables for 5 minutes stirring frequently. Stir in the ginger, cumin, oregano, cayenne pepper, black pepper and cook for one minute. Add the flour and cook one more minute, stirring constantly. Transfer the mixture to the pot with the meat.

Pour the reserved chili mixture (or just the chopped jalapenos) with 2 cups of water into the pot. Stir in the tomatoes and the juice of the can along with the bay leaf, salt and orange zest.

Cook the mixture uncover, over very low heat until the meat is tender: 2 1/2 to 3 hours. Do not allow to boil. You may add 1/2 cup of water at the time if it becomes too tick.

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