Chile Colorado con Carne

Ingredients

• 1.2 kg (2 1/2 lb)beef chuck — cut into 3 cm cubes
• 8dried guajillo chiles — stemmed and seeded
• 4dried ancho chiles — stemmed and seeded
• 4 clovesgarlic — peeled
• 1/2white onion — cut into thick slices
• 1 tspMexican oregano
• 1/2 tspground cumin
• 2whole cloves
• 2 tbspall-purpose flour — to thicken
• 3 tbsplard or neutral oil
• 3 cupsbeef broth
• 2bay leaves
• 12flour tortillas — warmed
• 1 tspfine salt

Method

1. Start by toasting the 8 dried guajillo chiles and 4 dried ancho chiles on a comal or dry skillet over medium heat. Press them gently with a spatula for about 10-15 seconds on each side until they become fragrant and slightly darkened, but not burnt. Remove the chiles and place them in a bowl, covering them with hot water to soak until they are soft, about 20 minutes.
2. While the chiles soak, place 4 cloves of garlic and 1/2 white onion on the same comal. Allow them to char, turning occasionally, until the garlic is golden and the onion is blackened in spots. This will take about 5-7 minutes. Once charred, set them aside to cool slightly.
3. Drain the softened chiles and transfer them to a blender along with the charred garlic and onion. Add 1 tsp Mexican oregano, 1/2 tsp ground cumin, and 2 whole cloves. Blend until you achieve a smooth adobo. If the mixture is too thick, add a little soaking water to help blend. Strain the adobo through a fine sieve to remove any tough skins, pressing down with a spoon to extract as much liquid as possible.
4. Cut the 1.2 kg (2 1/2 lb) beef chuck into bite-sized pieces. Heat 3 tbsp lard or neutral oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Each batch should take about 5-7 minutes, with the meat developing a deep brown crust. Remove the browned pieces and set them aside.
5. Once all the beef is browned, return it to the pot and pour in the strained adobo. Fry the adobo with the beef for about 5 minutes, stirring occasionally, until it darkens and thickens slightly. This step deepens the flavors.
6. Add 3 cups beef broth and 2 bay leaves to the pot. Stir to combine, scraping up any browned bits from the bottom. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and cook for about 1.5 to 2 hours, or until the beef is tender and the sauce has thickened to coat the meat. The sauce should cling to the back of a spoon.
7. Taste the dish and add 1 tsp fine salt, adjusting as needed. Remove the bay leaves before serving. Warm 12 flour tortillas on a comal or skillet. Serve the Chile Colorado con Carne hot, garnished with fresh cilantro and a squeeze of lime, alongside the warm tortillas.