Ingredients: 4 guajillo chiles, 4 ancho chiles, 1 cup hot water, 1 pound top round, cubed for stew,
1 pound baby back ribs, cut into 1-inch pieces, 2 1/2 quarts water, 1 onion, 6 garlic cloves, 2 fresh bay leaves, 6 sprigs thyme, 1 tablespoon ground cumin, 1 tablespoon oregano, Salt and pepper
Sauce: 1/2 cup red wine vinegar, 2 garlic cloves, 1 teaspoon ground chile piquin
Garnish: 1/2 cup diced onion, 2 limes, cut into wedges, 1/2 cup chopped cilantro, Corn tortillas, as an accompaniment
Directions: On hot griddle toast the ancho and gaujillo chile and submerge in hot water. Let chiles sit for 20 minutes. Remove from water and puree in blender with a cup of warm water. Set aside. In a deep Dutch oven, add the beef and ribs, water, onion, and garlic cloves. Bring to boil and cook for 1 hour. At this point add the bay leaves, thyme, chile puree, cumin, oregano, salt, and pepper simmer for 30 minutes. To make sauce, puree the garlic, vinegar, and chile powder in a blender. Serve the stew in a big bowl with a sprinkle of onion and cilantro and a squeeze of lime on top. Serve with corn tortillas and some of the sauce on the side, as well.
Recipe courtesy of Erin Sanchez.