- 3 dried Guajillo chilis
- 2 dried ancho chilis
- 4 dried New Mexico chilis (if you can’t find any omit)
- 4 cups chicken broth
- 1 roasted tomato ( heat cast iron skillet over high heat, add tomato and cook turning often until charred)
- 4 packages beef stewing cubes
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 onion diced
- 6 garlic cloves, minced
- 1 tbsp ground cumin
- 2 tsp dried oregano
- ¼ tsp ground allspice
- 2 tbsp apple cider vinegar
- 2 tbsp corn starch
To make sauce, remove stems and seeds from chilis. Place chilis in microwave oven and microwave for 2 intervals of 15 seconds. Heat 2 cups of chicken broth until hot, submerge chiles and cook for 2 minutes. Place chiles, tomato and broth with chilis in blender and process until smooth.
For the stew, season beef with salt and pepper, in Dutch oven heat oil over medium high heat and add beef in a single layer, searing all sides until golden brown. Remove and repeat with the remaining cubes. When done searing, remove cubes and set aside. Add onions to pot and sauté for 4 minutes. Add garlic and cook for another minute, then add spices and stir for 1 minute. Return beef and juices back to Dutch oven, add sauce and broth and bring to boil. Reduce heat to low and simmer for 2-3 hours until beef is tender. Make a slurry of corn starch and a bit of water, stir slurry in stew to thicken sauce. Simmer for 10 minutes. Add salt and pepper to taste. Enjoy with some rice, tortillas and pico de gallo.