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Directions:

1️⃣ Cook the Pinto Beans

Soak beans overnight (or quick soak: boil 5 min, rest 1 hr).

Drain, add fresh water, onion, garlic, bay leaf.

Simmer 1½–2 hours until tender. Salt toward the end.

2️⃣ Prepare the Red Chile Sauce

Toast dried chiles lightly in a dry skillet (don’t burn).

Simmer them in hot water 15 min to soften.

Blend softened chiles with garlic, onion, tomato (if using), cumin, oregano, salt, and bean broth until smooth.

Strain to remove skins and seeds for a silky sauce.

3️⃣ Cook the Meat (if using)

Season beef or pork chunks with salt and pepper.

Brown in a heavy pot until caramelized. Remove excess fat.

4️⃣ Combine and Simmer

Pour the red chile sauce into the meat pot and simmer 10 min to deepen flavor.

Add cooked beans (with some bean broth) and stir gently.

Simmer on low 20–30 min so flavors meld and thicken.

Taste and adjust salt.

5️⃣ Serve

Ladle beans and meat into bowls.

Serve with warm flour or corn tortillas to scoop up the rich, spicy sauce.

Garnish with chopped cilantro and onion if desired

Tip:
This dish tastes even better the next day as the red chile soaks into the beans and meat.