- 8 dried guajillo chile peppers
- 4 dried ancho chile peppers
- 1-3 arbol chile peppersoptional if you like heat (3 is very spicy)
- 115 oz. can fire roasted diced tomatoes,with juices
- 3pounds chuck roast
- 2tablespoons flour
- 1/2tsp EACH salt, pepper
- 2tablespoons Vegetable oil
- 1 yellow onionchopped
- 6cloves garlicminced
- 1tablespoon beef bouillon or better than bouillon
- 2tsp EACH ground cumin, dried oregano
- 1tsp EACH ground coriander, smoked paprika
- 2tsp EACH unsweetened cocoa powder, sugaroptional but recommended for mole flair
- 1/4teaspoon cinnamonoptional but recommended for mole flair
- 2 bay leaves
- 3cups reduced sodium beef broth
For serving (pick your favs!)
- Mexican rice
- warmed corn tortillastostadas or tortilla chips
- thinly sliced radishes
- chopped cilantro
- chopped avocados
- Cotija cheese
- Cotija cheese
Cut the tops off of all the chilies with kitchen shears. Cut chilies along one edge to open like a book; scrape out all of the seeds. Reserve some of the seeds to finish the soup if you want more heat.
Heat a large Dutch oven over medium-high heat. Add chiles and briefly toast until fragrant, Cover the chilies with enough water so that they aren’t touching the bottom of the pan (careful it will steam a lot). Simmer for 5 minutes, then turn off heat and let the chilies soak to soften while you prep the beef.
Trim the beef of excess fat then chop into 1-inch pieces. Whisk together the flour, ½ teaspoon salt and ½ teaspoon pepper in a plastic bag or large bowl. Add the beef and toss to evenly coat; set aside.
Remove chilies to blender along with 1 cup of the soaking liquid and the can of fire roasted diced tomatoes. Process until smooth, leaving a corner of the blender open so steam can escape; set aside. If you don’t have a high-powered blender, then strain the chili sauce through a fine mesh strainer into a bowl, using rubber spatula to push the mixture through and discard the solids.
Rinse and dry the Dutch oven. Heat 2 tablespoons vegetable oil in the Dutch oven over medium-high heat. Add half of the beef in an even layer and sear; flip the beef over and sear the other side then stir to evenly brown all sides; remove to a plate with a slotted spoon. Repeat with remaining beef.
Add a drizzle of olive oil if needed to the now empty skillet. Cook the onions over medium heat until softened, scraping up the brown bits, about 5 minutes. Add the garlic and ground cumin and sauté 30 second
Add the beef back to the pot followed by the chile sauce and rest of the ingredients (oregano, coriander, smoked paprika, bouillon, cocoa powder, sugar, cinnamon, bay leaves and broth).
Cover and bring to a boil then reduce to a simmer over LOW for 45 minutes or until the beef is tender, stirring every 10 minutes or so and replacing the lid so the bottom doesn’t burn. Uncover, increase heat to medium and simmer an additional 15 minutes (uncovered), or until the sauce has thickened to desired consistency. Taste and season with additional salt if desired or some reserved chili seeds or cayenne pepper for heat.
Discard bay leaves and serve with Mexican rice, beans, tortillas and desired toppings.