Ingredients:

2 lbs beef stew meat (or pork), cut into bite-sized cubes

6 dried guajillo chiles

3 dried ancho chiles

2 dried chile de árbol (optional, for extra heat)

2 garlic cloves

1 small onion, chopped

1 tsp cumin

1 tsp oregano

2 cups beef broth or water

1 tbsp vegetable oil

Salt and pepper to taste

Directions:

Prepare the Chiles:
Remove the stems and seeds from the guajillo, ancho, and chile de árbol. In a medium saucepan, bring water to a boil, then add the dried chiles. Cook for about 5-7 minutes until softened. Drain and set aside.

Blend the Chile Sauce:
In a blender, combine the softened chiles, garlic, onion, cumin, oregano, and 1 cup of beef broth. Blend until smooth. Strain the sauce through a fine-mesh sieve to remove any solids. Set the sauce aside.

Brown the Beef:
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Season the beef cubes with salt and pepper, then add them to the pot. Brown the beef on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.

Simmer the Sauce:
In the same pot, pour the blended chile sauce and cook over medium heat for about 5 minutes, stirring occasionally, until the sauce thickens slightly.

Simmer with Beef:
Return the browned beef to the pot and stir to coat the meat with the chile sauce. Add the remaining 1 cup of beef broth, bring the mixture to a simmer, and reduce the heat to low. Cover and cook for 1 ½ to 2 hours, or until the beef is tender and the sauce has thickened. Stir occasionally and adjust seasoning with salt and pepper as needed.

Serve:
Serve Chile Colorado with warm tortillas, rice, or beans.