Ingredients:

  • 3 dried ancho chiles, stemmed and seeded
  • 2 dried guajillo chiles, stemmed and seeded
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp coriander
  • 1 tsp Mexican oregano
  • 1/2 tsp smoked paprika
  • 1/2 cup beef broth
  • 3 lbs beef chuck, cut into 1/2-inch cubes
  • 2 tbsp vegetable oil
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 2 cups beef broth
  • 1 tbsp tomato paste
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp brown sugar

Instructions:

  1. Place dried ancho and guajillo chiles in a Dutch oven over medium heat for 2–3 minutes until fragrant and slightly pliable.
  2. Transfer the toasted chiles to a bowl and cover with 1/2 cup hot beef broth; let soak for 15 minutes.
  3. Place the soaked chiles, 1 tbsp olive oil, ground cumin, coriander, Mexican oregano, smoked paprika, and a splash of the soaking liquid into a blender; process until a smooth, thick paste forms.
  4. Pat the cubed beef chuck dry with paper towels. Heat 2 tbsp vegetable oil in the Dutch oven over medium-high heat. Sear the beef in 3 separate batches until a dark golden crust forms on all sides. Remove beef and set aside.
  5. In the same pot, add the diced onion and cook until translucent (about 5 minutes), then stir in the minced garlic and cook for 60 seconds until fragrant.
  6. Stir in the tomato paste and brown sugar, cooking for 2 minutes until the paste darkens.
  7. Return the seared beef and any collected juices to the pot. Stir in the prepared chili paste, kosher salt, and black pepper.
  8. Pour in the remaining 2 cups of beef broth, scraping the bottom of the pot to release the browned bits.
  9. Bring the mixture to a boil, then immediately reduce heat to low. Cover and simmer for 2.5 hours, or until the beef is fork-tender and reaches a safe internal temperature of 145°F (63°C) and the sauce has thickened into a glossy glaze.