Ingredients
- 4 dried ancho, pasilla, or mulato chiles, stems removed, seeds optionally removed
- 5 dried guajillo or New Mexican chiles, stems removed, seeds optionally removed
- 4 cups chicken broth, divided
- 2 1/2 pounds stew meat, cubed beef shoulder, or butt roast
- salt, to taste
- pepper, to taste
- 3 tablespoons flour
- 2 tablespoons oil
- 1 small onion, chopped
- 1/2 jalapeño, optional, minced
- 2 teaspoons dried oregano
- 1 1/2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 bay leaf
- juice of 1 small lime
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- tortillas, optional, to taste, for serving
- cilantro, optional, chopped, for garnish
- radishes, optional, sliced, to taste, for serving
- Mexican rice, optional, to taste, for serving
Directions
- Rinse the ancho chiles and the guajillo chiles under cold water.
- Place the chiles in a large saucepan.
- Cover the chiles with the broth.
- Bring the broth to a boil, then reduce the heat and simmer uncovered for 20 minutes.
- Season the stew meat on all sides with the salt, the pepper, and the flour.
- In a skillet over medium-high heat, heat the oil.
- Add the stew meat to the hot oil and brown on all sides, about 3 minutes per side. You may need to do this in batches to avoid overcrowding.
- Transfer the meat to a plate.
- Add the onion and the jalapeño to the skillet and sauté until softened, about 5 minutes.
- Pour the softened peppers and broth mixture and the sautéed onion mixture into a blender and blend until smooth.
- Add the browned beef and their accumulated juices to the saucepan.
- Pour the chili sauce mixture from the blender through a fine mesh strainer into the pot with the meat.
- Add the oregano, the cumin, the paprika, and the garlic powder to the pot, stirring well to combine.
- Add the bay leaf to the pot.
- Bring the mixture to a slow boil and reduce the heat to low.
- Cover and simmer the mixture until the meat is very tender, about 1 hour.
- Uncover and stir in the lime juice and the cornstarch mixture.
- Cook until slightly thickened, about 2-3 minutes.
- Serve with the tortillas, the cilantro, the radishes, and the Mexican rice.