← Nouns Cooking · Mexican

Ingredients

• 1.2 kg beef chuck, cut into 4 cm cubes
• 5 dried ancho chillies, stems and seeds removed
• 3 Dried guajillo chillies, stems and seeds removed
• 2 chiles de árbol, for heat (optional)
• 1 white onion, half in chunks, half finely chopped to serve
• 4 cloves Garlic
• 1 tsp Cumin
• 1 tsp dried Mexican oregano
• 1 l Beef stock
• 2 tbsp Vegetable oil
• 2 Bay leaves
• 2 tsp Salt
• ½ tsp Black pepper
• 1 handful coriander leaves, to serve

Method

1. Toast the anchos, guajillos and árbols in a dry pan over medium heat for 20–30 seconds per side until fragrant. Cover with boiling water and soak for 20 min.
2. Drain the chillies and blend with the onion chunks, garlic, cumin, oregano and 500 ml of the stock until smooth. Push through a sieve to remove the skins.
3. Season the beef with the salt and pepper. Heat the oil in a heavy casserole over medium-high heat and brown the beef in batches for 6–8 min per batch, until well crusted. Return it all to the pot.
4. Pour in the chilli sauce (stand back, it splutters) and let it sizzle for 5 min, stirring, until it darkens. Add the remaining stock and the bay leaves.
5. Bring to a simmer, cover with the lid slightly ajar and cook gently for 1½ hours, stirring now and then, until the beef breaks apart with a spoon.
6. Uncover and simmer for 10–15 min more, until the sauce coats the meat. Season and serve with chopped onion, coriander, rice, beans and warm flour tortillas.

Tips

• Even better the next day; it also makes outstanding burritos.
• If the sauce tastes bitter, the chillies were toasted too long; a pinch of sugar or a square of dark chocolate helps.

Sources

Written in our own words after cross-checking these recipes:

¡Hola! Jalapeño Maricruz Avalos