3 1/2 lb. chuck roast
4 c. beans (2 c. dried red or pinto beans, cooked & drained)
6 dried ancho chiles
2 dried pasilla chiles
1 tsp. dried oregano
1/2 tsp. ground cumin
1 can (1 lb.) tomatoes
3 cloves garlic, peeled & chopped
1 tbsp. salt
2 tbsp. lard
1 lg. onion, chopped
2 c. reserved beef broth
Garnish: crushed chile pequin or Japones, to be added individually

1. Cover the meat with cold water, bring to a boil, cover and simmer 3 hours. Reserve broth, coarsely chop or shred the meat.

2. Cook the beans as for Frijoles de Olla (below).

3. Toast the chiles well on a griddle preheated over medium heat. Remove the stems and most seeds.

4. Crumble chiles into the blender. Add the oregano and cumin and blend into a fine powder. Add to the blender the tomatoes, garlic and salt. Blend briefly on low speed, just to an even consistency.

5. In a large pot, melt 2 tablespoons lard; cook the onion until soft. Add the chile puree and fry briefly over high heat. Add the chopped meat and cook 5 minutes over medium heat. Stir in 2 cups of the reserved beef broth. Serves 8-10.