Ingredients:

  • 4 dried Guajillo chilies
  • 3 dried Ancho chilies
  • 2 dried Pasilla or Cascabel chilies
  • 2 dried Arbol chilies
  • 2 cups low-sodium beef stock
  • 4 lbs beef chuck roast, trimmed and cut into 1/2-inch cubes
  • 2 tbsp beef tallow
  • 1 large white onion, finely diced
  • 6 cloves garlic, minced
  • 12 oz dark Mexican lager
  • 1 tbsp ground cumin
  • 1 tsp dried Mexican oregano
  • 1/2 tsp ground coriander
  • 1 oz dark chocolate (70% cacao)
  • 2 tbsp masa harina
  • 1/4 cup water
  • 1 tbsp apple cider vinegar
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Remove stems and seeds from all dried chilies. Toast them in a dry skillet over medium heat for 2 minutes until fragrant and slightly supple.
  2. Submerge the toasted peppers in hot beef stock for 20 minutes. Transfer the peppers and liquid to a blender and process until completely smooth. Strain through a fine-mesh sieve to remove any stray skin fragments.
  3. Pat the beef cubes bone-dry with paper towels. Heat the tallow in a Dutch oven over medium-high heat. Working in batches to avoid crowding, sear the beef for 5 to 6 minutes per batch until a deep, crispy crust forms on the edges.
  4. Remove the meat and set it aside. In the same pot, add the diced white onion. Sauté for 5 minutes, scraping up the brown bits from the bottom of the pan, until the onions are translucent and golden. Add the 6 cloves of minced garlic and cook for just 1 minute more until the aroma hits you.
  5. Pour the steeped chilies and their soaking liquid into a blender. Add the cumin, oregano, coriander, salt, and pepper. Blend on high for 2 minutes until the mixture is completely velvety and smooth. If it seems too thick, add a splash of the beer to help it move.
  6. Pour the 355 ml of Mexican lager into the Dutch oven to deglaze, then add the seared beef and the blended chili paste. Bring the mixture to a gentle bubble, then reduce the heat to the lowest setting. Cover and simmer for 3 hours, stirring occasionally, until the beef yields easily to a fork.
  7. Whisk the 2 tbsp of masa harina with 1/4 cup of water to create a slurry. Stir this into the pot along with the 28g of dark chocolate and 1 tbsp of apple cider vinegar. Simmer uncovered for the final 30 minutes until the sauce thickens and shines.