Instructions:

1️⃣ Prepare the Beef

In a large pot, cover short ribs with water. Add onion, garlic, bay leaves, and salt.

Bring to a boil, then simmer 1½–2 hours until the meat is tender and falling off the bone.

Skim off any foam. Reserve 3 cups of the cooking broth and set meat aside.

2️⃣ Make the Red Chile Sauce

Remove stems and seeds from all chiles. Toast lightly on a dry skillet until fragrant (about 30 seconds each side—don’t burn).

Soak chiles in hot water for 20 minutes until softened.

In a blender, combine softened chiles, garlic, onion, oregano, cumin, and about 2 cups of the reserved beef broth. Blend until very smooth.

Strain the sauce through a fine sieve for a velvety texture.

3️⃣ Combine and Simmer

In the same pot, heat lard or oil over medium heat. Pour in the chile sauce and cook 5–7 minutes, stirring, until it thickens and darkens slightly.

Add the cooked short ribs and remaining broth.

Simmer gently for 30 minutes so the flavors meld and the meat absorbs the chile sauce.

4️⃣ Serve

Traditionally served with warm homemade tortillas or fresh bolillo bread (like the fluffy bread in your photo).

Pair with Mexican rice, beans, or a squeeze of lime.

Tips for Best Flavor

Use bone-in ribs; the marrow deepens the broth.

You can add a handful of hominy (maíz) like in the photo for a heartier stew.

This dish tastes even better the next day as the flavors marry.