Directions

1. Toast the guajillo chiles on a comal or skillet over medium heat until fragrant and pliable, turning frequently so they don’t burn. Lightly toast the chiles de árbol and set aside.

2. Add the tomatoes to a small pot with enough water to cover. Bring to a simmer and cook until softened, about 8–10 minutes.

3. Transfer the toasted chiles, cooked tomatoes, onion, garlic, cumin, bouillon, and a pinch of salt to a blender. Blend until completely smooth, adding a bit of water if needed. Set aside.

4. Heat a large skillet over medium-high heat. Season the beef lightly with salt and cook on all sides until browned. Remove and set aside.

5. To the same pan, add the diced onion, garlic, and chopped tomato. Cook until softened and slightly jammy. Return the beef to the pan.

6. Pour in the blended chile sauce and stir to coat. Reduce heat to low and let simmer gently until the sauce thickens slightly and coats the meat evenly, about an hour. Adjust seasoning and consistency as needed, adding a bit of water as necessary—the sauce should be fluid but cling to the meat.

7. Serve warm with cilantro, tortillas, and your choice of sides.