• Prep the chiles. In a dry skillet, toast the dried chilies for 2-3 minutes, stirring often. Once the chilies are fragrant, transfer them to a saucepan with the chopped onion and garlic cloves and cover with water. Bring to a simmer for 10 minutes, until the chilies are soft.
• Make the sauce. Using a slotted spoon, transfer the softened chilies, onion, and garlic to a blender with 1 cup of the soaking liquid. Add the cumin, coriander, oregano, and beef stock and blend on high until very smooth. Season the sauce to taste with salt and pepper.
• Sear the beef. Cut the beef into 2-inch cubes. Season the cubed beef with salt and pepper and then toss with the flour. Heat a dutch oven over medium-high heat and add the oil. Once the oil is hot, place beef in a single layer in the pot and brown on all sides. You may need to do this in several batches. After the beef is seared, remove the excess oil.
• Simmer until tender. Return all the beef to the pot and pour in just enough sauce to cover the beef. Any extra sauce can be frozen. Add the bay leaves to the pot and cover with a lid. Simmer on low for 2 hours, until the beef is very tender.
• Garnish and serve. Skim any oil from the top and serve with warm tortillas and any other desired toppings.

Slow Cooker Option

• Make the sauce. Follow the instructions to make the red chile sauce. You can make the sauce several days in advance and refrigerate or freeze it.

  Sear the beef. Season the cubed beef with salt and pepper and coat in flour. Sear in a heavy-bottomed skillet until browned on all sides.

  Set and forget! Combine the beef and sauce in the bowl of a slow cooker and add the bay leaves. Stir to make sure everything is combined and set on high for 4 hours, or low for 6-8 hours until the beef is very tender.

Storage Instructions

• Storage: Cool completely, then store airtight in the fridge for 5 days or in the freezer for 6 months. Defrost overnight in the fridge before reheating in a pot (you may need to add a little broth to loosen up the stew).