-6 dried "Chile Guajillos" (if you want it spicy) or 6 dried "Chile California" (if you want it really mild or not spicy at all)
-4 roma tomatoes
-2 cloves garlic peeled
-About 1 teaspoon salt
-1 teaspoon ground cumin
-½ teaspoon ground cloves or you can grind them in a spice grinder
-1 teaspoon black pepper ground
Ingredients for the rest
-1 ½ pound of thick TENDER cubed beef (I usually use BEEF STEW MEAT aka "TROSO DE RES" (the one you use for the CALDOS OR STEWS)
-Salt and black pepper to taste
-½ onion finely minced
Directions for sauce:
(1)Cut the tops of the dried chilies, open in half and remove seeds and veins.
(2)Put dried chilies in a small pot along with tomatoes and salt. Cover with enough water to submerge a little not a lot. Bring to a boil for 10 minutes then let it rest 20 minutes in water.
(3)Put the boiled stuff along with the liquid in a blender along with 2 cloves garlic and blend until liquefied.
(4)Strain it through a strainer and press and move the strained content to try to get as much sauce out of it as possible you can even add a little water to the strained stuff to get the most you can through.
(5)Add the cumin, cloves, and pepper then set aside.
Directions for the rest:
(1)Heat oil on high in a deep sauce pan. Add the cubed beef and season with salt and pepper. Brown on all sides if possible.
(2)When the meat releases it's juices let it reduce until the juice is almost gone and reduces. Add the minced onion until onion is translucent and fragrant. Leave on high.
(3)Then add the sauce mixture bring to a boil for about 5-10 minutes until it starts to thicken a bit, taste to see if it needs more salt, if so add more salt if not leave the same. You can eat it now if you like or cover and simmer until the beef is as tender as you like (up to 1 1/2- 2 hrs your choice more or less)
(4)Turn of heat and your done
Note: Goes good with rice or tortillas along with refried or just regular beans. If you used "Chile California" which is not spicy I would accompany with a spicy sauce