Ingredients

  • ½ tsp. Ground Cumin
  • 4 lbs. Beef Chuck Cut into 1-in. Chunks
  • 1 ½ cups of Beef Broth
  • ¼ Ground All Spice
  • 2 Bay Leaves
  • 2 tbsp. Flour
  • 2 tbsp. Olive Oil

Instructions

To make the sauce, remove the stems, veins and seeds from the chiles. Then add the chiles, onion and one corn tortilla to a medium pot and cover with water until completely submerged. Bring to a boil over high heat. Once boiling, remove from heat cover and allow to sit for 20 minutes. Once softened, transfer your ingredients using a slot spoon into a blender. Add 1 cup of the soaking water, oregano, salt, garlic and cumin. Blend until smooth. Add beef broth to the blender if mixture is too thick. Then, pour the Chile sauce through a sieve into a bowl stirring with a spoon to get as much moisture out. Toss the solid parts.

To prepare the beef, add the beef chunks, flour, salt and pepper into a large bowl. Toss together. In a large pot heat oil over medium high heat and add half of the meat. Brown on all sides for about 5 minutes. Once browned transfer into a bowl and repeat with the second half of meat. Once browned, return the first batch of meat into the pot and add in the red chile sauce, beef broth and bay leaves. Stir to combine ingredients and bring to a boil. Once boiling, reduce heat to a simmer, cover and allow to cook for 45 minutes. Then, taste to see if more salt is needed, add salt and increase heat to medium and cook for another 15 to 30 minutes uncovered until the sauce is thickened and reduced slightly. Discard bay leaves and serve along Spanish rice and warm charred Non-GMO White Corn tortillas.