Chile Colorado

1.

Begin by heating 2 tablespoons of vegetable oil in a large pot over medium-high heat. Brown the beef cubes in batches, making sure not to crowd the pot. Remove and set aside once uniformly browned.

2.

In a small pan, toast the guajillo and ancho chiles over medium heat for about 2 minutes until fragrant being careful not to burn them.

3.

Place the toasted chiles in a bowl and cover them with hot water. Let them soak for about 20 minutes until they become tender.

4.

After soaking, drain the chiles and place them in a blender along with 2 cups of beef broth, tomatoes, onion, garlic, cumin, oregano, and apple cider vinegar. Blend until you achieve a smooth consistency.

5.

In the same pot used to brown the beef, add the remaining oil and the flour. Stir constantly to create a roux, which will take around 2 minutes.

6.

Add the blended sauce to the roux and stir well to combine. Return the beef to the pot along with any juices that may have accumulated on the plate.

7.

Pour in the remaining beef broth, bring the mixture to a simmer, and season with salt and pepper. Cover the pot, lower heat, and allow it to cook for about 2 hours until the beef is tender.

8.

After cooking, taste and adjust seasoning if needed. Stir in the chopped cilantro before serving and serve hot with rice or warm tortillas.