Ingredients:

  • 3 lbs beef chuck roast, cut into 1-inch cubes
  • 6 pieces dried guajillo chiles (approx. 45g)
  • 3 pieces dried ancho chiles (approx. 40g)
  • 2 pieces dried chiles de árbol
  • 3 cups beef broth, divided
  • 4 cloves garlic, peeled
  • 1 tsp Mexican oregano
  • 0.5 tsp ground cumin
  • 1 pinch ground cloves
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 3 tbsp vegetable oil
  • 1 medium white onion, finely diced
  • 2 tbsp all-purpose flour
  • 2 pieces bay leaves

Instructions:

  1. Remove stems and seeds from the Guajillo and Ancho chiles. Toast them in a dry skillet over medium heat for 30–60 seconds per side until fragrant.
  2. Place toasted chiles in a bowl of hot water and soak for 20 minutes until soft.
  3. Transfer soaked chiles to a blender with 1 cup of beef broth, garlic, oregano, cumin, and cloves. Blend until completely smooth.
  4. Pour the sauce through a fine-mesh strainer into a bowl, discarding the tough skins to ensure a silky texture.
  5. Pat the beef dry and season with salt and pepper. Heat oil in a Dutch oven over medium-high heat and sear beef in batches until a deep golden brown crust forms. Remove and set aside.
  6. In the same pot, sauté the onions until translucent. Stir in the flour and cook for 1 minute.
  7. Return the beef to the pot. Pour in the strained chile sauce and the remaining 2 cups of beef broth. Add bay leaves.
  8. Cover and simmer on low for 1.5 to 2 hours, or until the meat is fork-tender and the sauce has thickened to a rich gravy consistency.