Preparation Steps

• Prepare the Chiles: Remove the stems and seeds from the dried guajillo and ancho chiles. Place them in a saucepan with enough water to cover. Bring to a boil and simmer for about 10 minutes until softened.
• Blend the Chiles: Drain the softened chiles and add them to a blender along with 1 cup of the beef broth, garlic, vinegar, cumin, oregano, salt, and pepper. Blend until smooth.
• Sear the Beef: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes, searing until browned on all sides. Remove and set aside.
• Sauté the Onion: In the same pot, add the chopped onion and sauté until translucent, about 5 minutes.
• Combine Ingredients: Add the blended chile mixture back to the pot, along with the remaining beef broth. Stir well.
• Add the Beef: Return the seared beef to the pot, ensuring it is well-coated with the sauce.
• Simmer: Cover the pot and reduce the heat to low. Let it simmer for about 1 to 1.5 hours, or until the beef is tender, stirring occasionally.
• Adjust Seasoning: Taste the sauce and adjust the salt and pepper as needed. If you prefer a spicier dish, add more crushed red pepper or additional chiles.
• Serve: Once the beef is tender, remove from heat and let it sit for a few minutes before serving.