Texas Bowl of Red

Method

1. Snip off the chile stems, split them open and shake out the seeds. Heat a dry frying pan on medium heat, lay the chiles flat and press them with a spatula for 10–15 seconds per side, 1 min in total, until fragrant, pliable and lightly blistered. Any that turn black will taste bitter, so throw them out. Put them in a bowl, pour over the just-boiled water, weigh them down with a plate and soak for 20 min.

   Add in this stepDried ancho chiles 2Dried guajillo chiles 2Dried chipotle chiles ½Hot water (for soaking) 250 ml

   medium heat

2. Trim hard fat and sinew from the beef, cut it into 2.5 cm cubes, pat dry with paper towels and season with most of the salt. Heat the oil in a heavy pot on medium-high heat until it just starts to smoke and sear the beef in batches (×1), without the pieces touching, until deep brown on at least two sides, 6 min in total. Set the beef aside on a plate.

   Add in this stepBoneless beef chuck 400 gSalt ¾ tspVegetable oil or beef tallow 1½ tbsp

   medium-high heat

3. Lower the same pot (22 cm) to medium heat, add the onion and cook for 5 min, scraping up the browned bits, until soft. Add the garlic, cumin and oregano and stir for 1 min until fragrant.

   Add in this stepOnion 150 gGarlic cloves 3Ground cumin (ideally toasted seeds, freshly ground) 1 tspDried oregano (Mexican if possible) ¾ tsp

   medium heat

4. Put the soaked chiles and their soaking water in a blender and blend for about 2 minutes until very smooth. Push the purée through a sieve into the pot to catch the skins and fry it on medium heat for 3 min, stirring, until it darkens and thickens.

   medium heat

5. Return the beef and its juices to the pot and add the stock. Bring to a boil on medium-high heat, about 5 min, then lower to low heat, set the lid ajar and simmer at a lazy bubble for 2 h. Stir every 20–30 minutes and add a splash of water if it gets too thick. It's done when a cube breaks apart easily under a spoon.

   Add in this stepBeef stock 400 ml

   medium-high heat→low heat

6. Mix the masa harina with a ladle of the cooking liquid into a smooth paste and stir it into the pot. Simmer uncovered on low heat for 10 min until glossy and thick. Stir in the chocolate until melted, then season with the vinegar and the remaining salt.

   Add in this stepMasa harina (or fine cornmeal) 2 tbspDark chocolate (70 % cocoa or more) 10 gApple cider vinegar 1 tspSalt ¼ tsp

   low heat

7. Turn off the heat and let it stand for 10 min; spoon off excess fat from the surface if you like. Serve in bowls topped with red onion, with lime wedges on the side.

   Add in this stepRed onion, finely chopped 2 tbspLime wedges ½