Ingredients:

  • 3 lbs Beef Chuck Roast, trimmed and cut into 1.5-inch cubes
  • 2 tbsp Neutral oil (Avocado or Grapeseed)
  • 6 Dried Guajillo Chiles
  • 4 Dried Ancho Chiles
  • 3 Dried Chiles de Árbol
  • 3 cups Low-sodium beef bone broth
  • 1 white onion, quartered
  • 5 cloves garlic, peeled
  • 1 tsp Toasted cumin seeds
  • 1 tsp Dried Mexican oregano
  • 0.5 tsp Ground cloves
  • 2 tbsp All-purpose flour
  • 1 tsp Salt
  • 0.5 tsp Cracked black pepper

Instructions:

  1. Stem and deseed the dried Guajillo, Ancho, and de Árbol chiles. In a dry skillet over medium heat, toast the chile pieces for 2 minutes until fragrant.
  2. Submerge the toasted chiles in hot water for 20 minutes until soft and pliable.
  3. Place hydrated chiles, quartered white onion, 5 cloves garlic, and 1 cup of the beef bone broth into a blender. Process until completely smooth and velvety.
  4. Pour the blended sauce through a fine mesh sieve into a bowl to remove any stubborn bits of skin.
  5. Pat the 1.5 inch cubes of beef dry and toss with 2 tbsp All purpose flour, 1 tsp Salt, and 0.5 tsp Cracked black pepper.
  6. Heat 2 tbsp Neutral oil in a large pot and sear the beef in batches until a deep brown crust forms.
  7. Return all beef to the pot and stir in the 1 tsp Toasted cumin seeds, 1 tsp Dried Mexican oregano, and 0.5 tsp Ground cloves for 1 minute.
  8. Pour the strained chile sauce and the remaining 2 cups of beef bone broth over the meat. Stir well to scrape up the brown bits from the bottom.
  9. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours 45 mins until the beef is fork tender.
  10. Taste the sauce. If it's too thin, simmer uncovered for the last 15 minutes until it coats the back of a spoon.