Directions

• STEP ONE

  On hot griddle toast the ancho and guajillo chile and submerge in hot water. Let chiles sit for 20 minutes. Remove from water and puree in blender with a cup of warm water. Set aside.

• STEP TWO

  In a deep Dutch oven add the beef and ribs, water, onion, garlic cloves. Bring to boil and cook for 1 hour. At this point add the bay leaves, thyme, chile puree, cumin, oregano and salt/pepper simmer for 30 minutes. To make sauce, puree the garlic, vinegar and chile powder in a blender.

• STEP THREE

  Serve the stew in a nice bowl with a sprinkle of onion and cilantro and a squeeze of lime on top. Serve with corn tortillas and some of the sauce on the side as well.