This easy, one-pot meal that just gets better by the day. The beef can be swapped out for pork or lamb – just ask your butcher for any braising or stew-meat cuts. The guajillo chilies, which you rehydrate before blending into a sauce, are super delicious but not super spicy, which is why you can get away with using eight of ‘em.
- 2 cups chicken stock
- 8 dried guajillo chilies
- 3 tablespoons olive oil
- 2 ½ pounds beef shoulder, cut into 1 ½-inch chunks
- 1 tablespoon kosher salt, plus more for seasoning
- ¾ cup diced onion
- 6 garlic cloves, smashed
- 1 tablespoon ground ginger
- 1 tablespoon sugar
- Warmed corn or flour tortillas and cooked rice, for serving
Make the sauce:
Preheat oven to 300°F, making sure the racks are arranged to for the Dutch oven you will be using. Bring chicken stock to a boil in a small saucepan. While waiting for the stock to heat up, remove stems and seeds from guajillo peppers and place them in large bowl. Pour the boiling stock over the chilies, cover, and let sit on the counter until rehydrated, 30 minutes.
Heat the oil in a Dutch oven medium high-heat. Season the meat with salt and sear the meat, turning, once for each side, until browned, 8 minutes total.
While beef is searing, transfer the rehydrated chilies and their stock to a blender with the onion, garlic, ginger, sugar, and the tablespoon of salt and blend until smooth, 30 seconds.
Add the sauce to the Dutch oven, cover tightly, place in the oven and cook until the beef is very tender and falling apart, 2 hours. Season with salt to taste and serve with tortillas and rice.