Chile Colorado

• 4 dried ancho chiles (or pasilla or mulato)
• 5 dried guajillo chiles (or New Mexican chiles)
• 4 cups chicken broth
• 1 small onion, chopped
• 1/2 jalapeño, minced (optional, for more heat)
• 2 tsp dried Mexican oregano
• 1 1/2 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 2 1/2 lbs stew meat, or cubed beef shoulder/butt roast
• Salt and pepper
• 3 Tbsp flour
• 2 Tbsp oil
• 1 bay leaf
• Juice of 1 small lime
• Cornstarch slurry (1 Tbsp cornstarch mixed with 1 Tbsp water)

Method

1. 1

   Cut the beef into 1/2-inch cubes and set aside.

2. 2

   Stem the dried chiles (remove seeds for milder heat) and rinse under cold water. Place in a saucepan, cover with the chicken broth, bring to a boil, then reduce heat and simmer uncovered for 20 minutes.

3. 3

   Meanwhile, season the beef on all sides with salt and pepper and dust with the flour. Heat the oil in a skillet over medium-high; brown the beef on both sides, working in batches to avoid crowding.

4. 4

   Remove the beef to a plate. Add the onion and jalapeño to the same pan and sauté several minutes.

5. 5

   Transfer the softened chiles and their broth to a blender, add the sautéed onion and jalapeño, and blend smooth.

6. 6

   Return the beef and its juices to the pot. Strain the blended sauce through a fine-mesh sieve into the pot. Stir in the oregano, cumin, paprika, and garlic powder, and add the bay leaf.

7. 7

   Bring to a slow boil, then reduce to low, cover, and simmer about 1 hour, until the beef is very tender.

8. 8

   Uncover, stir in the lime juice and cornstarch slurry, and cook a few more minutes until the sauce thickens slightly.