Step 1

Cut the stems off and make a slit along the side to open them and discard the seeds. Add the chilis into a small pot and add water until they are completely submerged. Bring to a boil, remove from heat, and allow to soak for 10 minutes. Do not discard soaking water.

Step 2

Transfer soaked chilis, 2.5 cups of the soaking water, 3 garlic cloves, oregano, cumin salt, and pepper to a blender or food processor. Blend until smooth.

Step 3

If you prefer a smoother sauce (which we do), pour the prepared red sauce through a fine mesh sieve. Use a spoon to push down and work all of the liquid portion through the holes.

Step 4

Season the beef chunks generously with salt and pepper, then dredge in flour. Heat oil in a large pot or Dutch oven over medium-high heat. Sear beef chunks on all sides, working in batches if necessary. Remove to a plate.

Step 5

Add the onion into the pot and sauté until it begins to soften. Add in remaining two garlic cloves (finely chopped), and cook for a minute.

Step 6

Add beef chunks back into the pot, along with red chili sauce and bay leaves. Mix well. Bring to a simmer, then reduce heat to medium-low. Cover and cook for 1.5 hours, stirring occasionally.

Step 7

Remove cover from the pot. Continue cooking for and additional 1 hour, uncovered, until beef is tender and the sauce has reduced to a thick and rich consistency.

Step 8

Serve with rice, pinto beans, and garnishes like lime wedges and sliced radishes.