Step 1: 🌶️ Toast and Soak the Chilies

Remove stems and seeds from dried chilies. Toast them in a dry skillet over medium heat until fragrant (about 1–2 minutes). Don’t burn them.

Transfer to a bowl and soak in hot water for 15–20 minutes until softened.

Step 2: 🍅 Prepare the Chili Marinade

In a blender, combine soaked chilies, tomatoes, garlic, onion, all spices, vinegar, and 1 cup of beef broth. Blend until smooth. Strain through a fine sieve for a velvety marinade.

Step 3: 🥩 Marinate the Meat

Season meat with salt and pepper. Place meat in a bowl or zip-lock bag. Pour the marinade over the meat and refrigerate for at least 4 hours, preferably overnight.

Step 4: 🔥 Sear the Meat

In a large Dutch oven or heavy-bottomed pot, sear marinated meat on all sides until browned. This locks in flavor and adds depth to the stew.

Step 5: 🍲 Simmer the Stew

Add remaining marinade and 4 cups of beef broth to the pot. Toss in bay leaves and bring to a boil. Reduce heat and simmer covered for 3–4 hours, or until the meat is fork-tender and easily shredded.