Beef and ancho chili pepper casserole

A traditional Mexican beef and vegetable soup.
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Ingredients:
1 kg de beef
2 pieces of corn
1 potatoes
1 carrot
5 ancho chili pepper
3 roma tomatoes
1 garlic clove
1 tablespoon olive oil
Salt to taste
Black ground pepper to taste
Preparation: 45 minutes
Serves: 6 pax
Preparation
Slice the corn and the carrots. Cut the potatoes in bite size pieces. Sprinkle the beef pieces with salt and pepper and set aside.
To prepare the sauce; cut the ancho chili pepper stems and open on one side using scissors, remove the veins and the seeds. Boil the chili pepper skins in water with the tomatoes, onions and garlic for 5 minutes. Let cool.
Put the chili pepper skins, tomatoes, onion and garlic in the blender and blend until you obtain a homogeneous mixture.
Heat eh oil in a casserole and fry the beef pieces until they change color and look a little golden brown.
Add the blended sauce and let cook a couple of minutes. Add the sliced corn and carrots and the diced potatoes. Season with salt, cover and simmer for 20 minutes or until everything is done.
Serve hot.