Ingredients

• 4 anchos chiles
• 4 pounds boneless beef chuck , trimmed and cut into 3/4-inch pieces
• 1 pinch salt and freshly ground black pepper to taste
• 2 medium onions , coarsely chopped
• 6 cloves garlic
• 0.25 cups ground red chile pepper
• 2 teaspoons salt
• 1 teaspoon cumin seeds
• 1 teaspoon dried oregano
• 0.5 teaspoons ground coriander
• 1 cup Mexican beer , or more as needed

Instructions

1. 1 Soak the ancho chiles in boiling hot water to cover for 1 hour.
2. 2 While dried chiles soak, preheat the oven to 350 degrees F (175 degrees C). Season beef with salt and pepper.
3. 3 Heat a cast iron Dutch oven over medium-high heat. Brown the beef on all sides, working in small batches, 5 to 7 minutes. Set aside.
4. 4 Drain chiles; remove stems and seeds. Place chiles, onions, garlic, ground chile pepper, salt, cumin seeds, oregano, and coriander in the bowl of a food processor. Pulse to chop, then process into a thick paste. Add 1 cup beer and continue processing to blend.
5. 5 Place meat and any accumulated juices back in the Dutch oven, pour in sauce, and stir well. Cover with a sheet of aluminum foil, then place lid on top for a tight seal.
6. 6 Bake on the middle rack of the preheated oven for 1 hour; stir. Continue to bake, stirring every 15 minutes, until meat is fork-tender, 30 minutes to 1 hour more, adding more beer if sauce seems too thick.

Nutrition per serving