- 4 dried ancho chiles, or papilla mulato
- 5 dried guajillo chiles, or new Mexican chiles
- 4 cups chicken broth, divided
- 1 small onion, chopped
- ½ of jalapeno, minced (optional, for more heat)
- 2 teaspoon dried oregano
- 1 ½ teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 1.2 lbs. stew meat, or cubed beef shoulder/butt roast*
- Salt and pepper
- 3 tablespoons flour
- 2 tablespoons oil
- 1 bay leave
- Juice from 1 small lime
- Cornstarch slurry (1 tablespoon corn starch mixed with 1 tablespoon water)
- Remove meat from fridge and cut into ½ inch cubes. Set side.
- Remove the steams (and seeds if you want, for milder heat) from the dried chilled while rinsing them under cold water. Place chilled in a sauce and cover with broth. Bring to a boil, then reduce heat and simmer, uncovered, for 20 minutes.
- Meanwhile, prepare the meat. Season on all sides with salt and pepper and sprinkle with flour. Add oil to a skillet over medium high heat. Once hot, add meat and cook until browned on both sides. Depending on the sauce of your pan you will need to do this in a few batches to keep from overcrowding.
- Remove meat to a plate and set aside. Add onion and jalapeno to the pan and sauté for several minutes.
- As the onions cook, pour the softened peppers and the broth into a blender. Add the sautéed onion and jalapeno and blend until smooth. Set aside.
- Return brown beef (and accumulated juices) back to the pot. Strain the chili sauce from the blender though a fine mesh strainer, into the pot. Add oregano, cumin, paprika, garlic powder and stir well. Add bay leaf.
- Bring to a slow boil, then reduce heat to low, cover and simmer for about an hour, or until the meat is very tender.
- Uncover and stir in lime juice and cornstarch slurry. Cook for a few minutes, until the sauce has lightly thickened.
- Serve as a stew with tortillas for dipping and a side of Mexican rice and beans.