1 Venison or any other red game meat)
3-4 ounces (12-16 medium) ancho chiles (dried poblano chiles)
6 garlic cloves, minced
2 tablespoons olive oil
1 medium onion, chopped
2 tablespoons fresh Mexican oregano (specifically Mexican, not Italian)
cup fresh cilantro, chopped
2 teaspoons salt
1 teaspoon freshly ground black pepper
teaspoon black pepper

Trim visible fat from meat and cut into inch strips. In a large, heavy pan or Dutch oven, brown the meat in the oil and drain.
Tear open the ancho chiles by hand and remove the stems and seeds. Cover with boiling water and let stand for 30 minutes. Remove chiles to food processor and reserve soaking water, or if the water is bitter, discard and replace in same amount with chicken stock or fresh water.

Add the remaining ingredients to chiles in food processor and pulse until completely blended.

Remove the blended ingredients to the unwashed meat-cooking vessel and add the reserved liquid or stock or water. Bring to a simmer and add the meat. Cook over a low flame or in an oven on low heat for 2-3 hours, stirring occasionally. Add water or stock as needed; the sauce should be the consistency of a somewhat thick marinara sauce.

Serve the meat and sauce in gorditas or tortillas with freshly chopped onions, tomatoes, chiles, shredded cabbage, cilantro and your favorite cheese, grated. Serve black beans with chiles and dirty rice or Spanish rice as a side dish. Of course, add your favorite hot sauce as needed!