Carne Guisada

• • 2 Ancho chilis

  • 4 Tbls oil

  • 2 1/2 to 3 lbs boneless short ribs or chunk roast, cubed in 1 1/2 inch pieces

  • 1 large onion, diced

  • 1/2 tsp sea salt

  • 5 garlic cloves

  • 1 Serrano chili, stemmed, seeded and finally chopped

  • 1 Tbls oregano- preferably Mexican oregano

  • 1 1/2 tsp cunim seed

  • 1 tsp chili powder

  • 2 bay leaves

  • 2 Tbls flour

  • 3 cups beef broth

  • 1 cup crushed tomatoes

If using ancho chiles: using tongs, toast over open flames of a gas burner until slightly softened and fragrant, 1 to 2 minutes. Stem and seed the chilis and tear into pieces. If using jalapeños: Stem seed and chop.

Heat 2 Tbls. oil in a Dutch oven over medium high heat. Add beef and brown in batches on all sides. Remove to a plate.

Add remaining 2 Tbls. oil to the pot. When oil is hot, add onions, chilis and salt and cook over medium heat, scraping up brown bits of meat until the onions are soft, about 5 minutes. Add the garlic, oregano, cumin seeds, chili powder, bay leaves and pepper and cook until fragrant, 30 seconds.

Add the flour and stir to incorporate. Add the beef cubes and their juices back to the pan. Stir. Add the beef broth and tomatoes and bring the mixture to a boil.

Transfer the pot to a preheated 300 degree F. oven and cook for about 3 hours.