Mexican Chile Colorado

• total time: 2 hours 25 minutes

Ingredients

3 1/2 pounds beef chuck roast, cut into 1-inch cubes

3/4 cup of flour

2 teaspoons of garlic salt

6 dried guajillo chiles, stems and seeds removed

4 dried ancho chiles, stems and seeds removed

1 dried pasilla chile, stem and seeds removed

4 garlic cloves

1 medium onion, quartered

5 cups beef stock

1 tablespoon beef base

2 teaspoon ground cumin

2 teaspoon Mexican oregano (or dried oregano)

Garlic salt and black pepper, to taste

Directions

Heat a dry skillet over medium heat. Toast the guajillo, ancho, and pasilla chiles for 1 minute, turning frequently until fragrant. Be careful not to let them burn, as this can make the sauce bitter.

Transfer the toasted chiles to a bowl and cover them with hot water. Let them soak for 15 to 20 minutes, or until softened.

Drain the softened chiles and place them in a blender with the garlic, onion, ground cumin, oregano, 1 cup of the beef stock and 1 tablespoon of beef base. Blend until completely smooth about 5 minutes. Set aside

Pour the blended sauce through a fine-mesh sieve into a bowl, pressing with a spoon to remove any remaining skins or seeds. Discard the solids and set sauce aside.

In a large pot place cubed beef chuck roast, flour and garlic salt. Toss to coat the beef evenly.

In a medium sauce pan pour in the strained chile sauce. Cook for 5 to 7 minutes, stirring frequently, until the sauce thickens slightly and becomes darker in color. Pour chili sauce and 4 cups of beef stock over coated beef in the large pot. Mix well to combine.

Bring the mixture to a boil. Reduce the heat to a simmer. Cover, and cook for 1½ hours, stirring occasionally, until the beef is fork-tender and the sauce is rich and velvety.

Taste and adjust the seasoning with additional garlic salt and black pepper if needed. Serve hot with warm tortillas and your favorite Mexican side dishes.