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Courtesy of Sims Home Kitchen
Ingredients:
- 4 guajillo chiles
- 4 ancho chiles
- 1 cup hot water
- 1 pound beef top round, cubed for stew
- 1 pound baby back ribs, cut into 1-inch pieces
- 2 ½ quarts water
- 1 onion
- 6 garlic cloves
- 2 fresh bay leaves
- 6 sprigs thyme
- 1 tablespoon ground cumin
- 1 tablespoon Mexican oregano
- Salt and pepper to taste
Garnish:
- ½ cup diced onion
- 2 limes, cut into wedges
- ½ cup chopped cilantro
- Corn tortillas, as an accompaniment
Instructions:
- 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, 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 and simmer for 1 to 2 hours.
- Serve the stew on top of two tortillas (so the taco doesn’t get soggy), with white onion, fresh cilantro, and a squeeze of lime on top.
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