Chile Colorado

Ingredients

• 1.3kg beef chuck roast, trimmed and cut into 2-inch cubes
• 6 dried guajillo chiles, stemmed and seeded
• 3 dried ancho chiles, stemmed and seeded
• 2 dried chiles de arbol, stemmed (optional, for heat)
• 1 white onion, half roughly chopped and half finely diced
• 4 garlic cloves
• 1 tsp ground cumin
• 1 tsp dried Mexican oregano
• 1 bay leaf
• 2 tbsp all-purpose flour
• 2 tbsp vegetable oil
• 750ml beef broth, plus more as needed
• 1 tsp salt, plus more to taste
• 1 tbsp apple cider vinegar
• pinch of ground cinnamon (canela), optional

Before you cook

• Cut the beef into 2-inch cubes and pat dry.
• Season the beef with salt and pepper and toss with the flour to coat lightly.
• Stem and seed the guajillo and ancho chiles; stem the chiles de arbol.
• Roughly chop half the onion and finely dice the other half.
• Peel the garlic cloves.

Steps

1. Toast the guajillo, ancho, and arbol chiles in a dry skillet over medium heat, pressing them flat, for about 30 seconds per side until fragrant and slightly darkened but not blackened.
2. Transfer the toasted chiles to a pot, add the roughly chopped onion half, and cover with 3 cups of hot water.
3. Bring to a boil, then remove from the heat, cover, and let the chiles soften for 20 minutes.
4. Transfer the softened chiles and onion to a blender with a slotted spoon.
5. Add 1 cup of the soaking liquid, the garlic, cumin, oregano, and 1 teaspoon salt to the blender.
6. Blend on high until completely smooth, about 1 minute.
7. Pour the sauce through a fine-mesh strainer into a bowl, pressing on the solids, and discard the skins left behind.
8. Heat the oil in a large Dutch oven over medium-high heat.
9. Sear the flour-coated beef in batches, without crowding the pot, for 3 minutes per side until well browned, then transfer to a plate.
10. Add the finely diced onion to the same pot and cook for 4 minutes until softened.
11. Pour in the strained chile sauce and cook for 5 minutes, stirring, until it darkens slightly.
12. Return the beef to the pot along with the beef broth, bay leaf, and cinnamon if using.
13. Bring to a simmer, then cover and reduce the heat to low.
14. Simmer for 1 hour 45 minutes, stirring occasionally, until the beef is fork-tender.
15. Stir in the vinegar and adjust the salt to taste.
16. Remove the bay leaf before serving.