Chile Colorado (Mexican Beef Stew)

For The Chile Paste

3 dried Guajillo chiles
4 dried New Mexico Chiles
2 dried Chile de Arbol chiles
4 cups chicken broth or beef stock, divided
1 tomato, roasted

For the Chile Colorado Beef Stew

4 pounds beef chuck, cut into 1-inch chunks
Salt and ground black pepper to taste
2 tablespoons olive oil, vegetable oil or canola oil
1 medium onion, diced
6 garlic cloves, minced
1 tablespoon ground cumin
2 teaspoons dried oregano
1/4 teaspoon ground all spice
2 tablespoons apple cider vinegar
2 tablespoons masa harina
Salt and pepper to taste

To Make the Red Chile Sauce

Remove the stems and seeds from the chiles.
Place the chiles on a microwave-safe plate and microwave on high for 30 seconds total – in 2 intervals of 15 seconds each.
Heat 2 cups of chicken broth until warm – you can do this in the microwave. Submerge the chiles into the broth, cover and microwave for about 2 minutes.
Place the chiles, the roasted tomato and the liquid into a blender and process until smooth. About 2 minutes. Set aside.
When blending hot liquids, you must hold the blender lid down with a kitchen towel to prevent the lid from popping up violently.

To Make the Chile Colorado

Season the beef with salt and ground black pepper to taste.
In a large pot or Dutch oven, heat the oil over medium-high heat. Add the beef to the pot in a single layer and sear on all sides until the beef turns golden brown. You may need to do this in batches to prevent over crowding the pot. Remove the seared beef to a plate and set aside.
When you are done searing all the beef, add the onions to the pot (add more oil if needed), and saute for about 3 to 4 minutes or until the onions become soft and translucent. Add the garlic and cook for 1 additional minute. Add the spices and cook for 1 minute stirring constantly.
Return the beef and any collected juices back to the pot. Add the red chile sauce and the remaining broth and stir to combine. Bring to a boil. (If cooking in the oven or in the slow cooker, you can follow the instructions below).
Once boiling, reduce the heat to low, cover the pot and cook stirring occasionally for about 1.5 hours or until the beef is tender.

You can use a combination of dried chiles or just one or two types. If using only one type of chile, I suggest using New Mexico chiles or dried ancho chiles.
How To Roast a Tomato: Heat a small cast iron skillet over high heat. Add the tomato and cook, turning often until lightly charred. You can also char the tomato in the oven under the broil, turning it often.