Chile Colorado

Ingredients

• 8 dried guajillo chiles – stems and seeds removed
• 4 dried ancho chiles – stems and seeds removed
• 2 tbsp lard
• 3 pounds beef chuck – cut into 1.5-inch cubes
• 2 tsp kosher salt – divided
• 1 white onion – roughly chopped
• 6 cloves garlic – peeled
• 1 tsp ground cumin
• 1 tsp Mexican oregano – crushed
• 3 cups beef broth – divided
• 1 bay leaf
• corn tortillas – warmed (for serving)
• cooked Mexican rice – for serving
• cooked pinto beans – for serving

Instructions

1. Prep the chiles: Tear open the dried guajillo chiles and dried ancho chiles, discarding stems and most seeds. Toast them in a dry skillet over medium heat until fragrant and pliable, 30–45 seconds per side, taking care not to burn.
2. Soak the chiles: Transfer toasted chiles to a bowl and cover with very hot water. Soak until softened, 20–30 minutes, then drain well.
3. Season and brown the beef: Pat the beef chuck dry and season with 1 tsp kosher salt. Heat the lard in a heavy pot over medium-high heat. Brown the beef in 2–3 batches until well seared on at least two sides, 6–8 minutes per batch. Transfer browned beef to a plate; pour off excess fat, leaving a thin film in the pot.
4. Make the chile sauce: In a blender, combine the soaked guajillo and ancho chiles, white onion, garlic, ground cumin, Mexican oregano, and 2 cups beef broth. Blend until very smooth, 1–2 minutes, then strain through a fine-mesh sieve into a bowl, pressing to extract as much sauce as possible.
5. Build the stew base: Return the pot to medium heat and add 1 cup beef broth to deglaze, scraping up browned bits. Return the beef and any accumulated juices to the pot, pour in the strained chile sauce, and add the bay leaf. Bring to a gentle simmer.
6. Simmer until tender: Reduce heat to low, cover partially, and cook at a gentle simmer until the beef is fork-tender and the sauce has thickened to lightly coat a spoon, 1.5–2 hours, stirring occasionally. If the sauce reduces too much, add a splash of hot water to keep the beef just submerged. Season with the remaining 1 tsp kosher salt, or to taste.
7. Finish and serve: Remove and discard the bay leaf. Serve the Chile Colorado hot with warmed corn tortillas, cooked Mexican rice, and cooked pinto beans.