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Export 14 ingredients for grocery delivery
Step 1
Start your chili paste first by lightly toasting the dried peppers in a dry pan about a minute or 2 per side. This will help to release the oils.
Step 2
Remove from heat and cool enough to handle. Remove the stems and pour out the seeds.
Step 3
Soak the peppers in hot water for 20 minutes, or until they are nice and soft.
Step 4
Add them to a food processor with 1/2 to 1 cup of the soaking water and a bit of salt to taste. Process until nice and smooth. Set aside for now.
Step 5
Add the cubed beef to a large bowl and toss with the cumin and a bit of salt and pepper. Make sure everything is nice and coated.
Step 6
Heat 1 tablespoon oil in a large pot and add the seasoned beef. Cook 6-7 minutes, searing the beef all over. Remove the beef and set aside.
Step 7
Add the remaining olive oil along with the jalapenos, serranos and onion. Cook them down about 5 minutes.
Step 8
Add the garlic and stir. Cook another minute.
Step 9
Return the beef to the pot and stir in the reserved chili paste. Cook it for 2-3 minutes to let the flavor develop a bit.
Step 10
Stir in the beef broth (or beer), 2 cups of water, brown sugar, Worcestershire, and masa and bring to a quick boil. If you are using the optional additions (see my NOTES above), add them in now.
Step 11
Reduce the heat, cover and simmer for about 2 hours, or until the beef is very tender. It could take longer if you are using tougher cuts of beef (see NOTES above). Give it a stir once every 30 minutes or so. If it becomes too thick, add in a ¼ cup of water and stir. Thicken with more masa.
Step 12
Serve with your favorite fixins!
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