- 3 dried Guajillo chiles
- 4 dried New Mexico Chiles
- 2 dried Chile de Arbol chiles
- 4 cups chicken broth or beef stock, divided
- 1 tomato roasted
- 4 pounds beef chuck, cut into 1-inch chunks
- Salt and ground black pepper to taste
- 2 tablespoons olive oil or vegetable oil
- 1 medium onion, diced
- 6 garlic cloves, minced
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1/4 teaspoon ground all spice
- 2 tablespoons apple cider vinegar
- 2 tablespoons masa harina
- 1 teaspoon chicken bouillon (optional)
- Salt and pepper to taste
Remove the stems and seeds from the chiles.
Place the chiles on a microwave-safe plate and microwave on high for 30 seconds total (2 intervals of 15 seconds each).
Heat 2 cups of chicken broth until warm – you can do this in the microwave by using a microwave safe 2-quart liquid measuring cup or bowl. Submerge the chiles into the broth, cover and microwave for about 2 minutes.
Place the chiles and liquid into a blender and process until smooth. About 1 minute.
Add the roasted tomato (roasting instructions on the notes area of this recipe), and blend for about 2 minutes or until smooth.
Coat a large, wide pan or Dutch oven with olive oil and bring to medium-high heat. Add the beef to the hot pan in batches and in a single layer making sure you do not over crowd the pot. Sear on all sides until the beef turns golden brown. Remove the seared beef to a plate and continue searing until all the beef is browned.
Add the onions to the pot (add a bit more oil if needed), and sautè for about 3 – 4 minutes or until soft and translucent. Add the garlic and cook for 2 minutes. Add the spices and cook for 1 minute stirring constantly.
Add the beef (and any collected meat juices) back to the pot. Add the chile paste and the remaining broth. Stir to combine.
Bring to a boil over high heat. Reduce to simmer, cover and cook stirring occasionally until the meat is tender, about 2 hours.
If Cooking in the Oven:
Preheat the oven to 320 degrees Fahrenheit. Place the covered pot in the oven and cook for 1.5 hours or until the beef is tender.
If Cooking In the Slow Cooker: Place the seared beef and vegetables, chile paste and broth into the slow cooker. Cook on low for 6 – 7 hours, or on high for 4 hours or until the meat is tender.
In a small bowl mix the masa harina with 1/4 cup of the cooking liquid (beef juices or use water or broth) Mix well until smooth.
Stir the masa harina mix and the vinegar into the beef stew and simmer on the stove top for 5 minutes. (If using a slow cooker, set the crockpot to high and simmer for 10 – 15 minutes). Season to taste with salt and pepper. You can season with bouillon as well (optional). Serve!