2 lbs beef stew meat (or pork), cut into bite-sized cubes<\/p>\n
6 dried guajillo chiles<\/p>\n
3 dried ancho chiles<\/p>\n
2 dried chile de \u00e1rbol (optional, for extra heat)<\/p>\n
2 garlic cloves<\/p>\n
1 small onion, chopped<\/p>\n
1 tsp cumin<\/p>\n
1 tsp oregano<\/p>\n
2 cups beef broth or water<\/p>\n
1 tbsp vegetable oil<\/p>\n
Salt and pepper to taste<\/p>\n
Prepare the Chiles<\/strong>: Blend the Chile Sauce<\/strong>: Brown the Beef<\/strong>: Simmer the Sauce<\/strong>: Simmer with Beef<\/strong>: Serve<\/strong>: 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 \u00e1rbol (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 […]<\/p>\n","protected":false},"author":1,"featured_media":5697,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-5695","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t
\nRemove the stems and seeds from the guajillo, ancho, and chile de \u00e1rbol. 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.<\/p>\n
\nIn 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.<\/p>\n
\nIn 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.<\/p>\n
\nIn the same pot, pour the blended chile sauce and cook over medium heat for about 5 minutes, stirring occasionally, until the sauce thickens slightly.<\/p>\n
\nReturn 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 \u00bd 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.<\/p>\n
\nServe Chile Colorado<\/strong> with warm tortillas, rice, or beans.<\/p>\n","protected":false},"excerpt":{"rendered":"