4 lbs beef chuck roast, cut into 2-inch cubes or ¼-inch slices
1 tsp salt
3 tbsp vegetable oil
1 large yellow onion, chopped
6 large garlic cloves, minced
4–7 fresh jalapeños, seeded and chopped
3 tbsp masa harina or 1 corn tortilla, torn
2 tbsp pure chile powder (pasilla, Chimayo, or ancho)
1 tbsp dried oregano
1 (12-oz) bottle Negra Modelo beer
1 (28-oz) can diced tomatoes
1 oz unsweetened chocolate
3 whole dried large red chiles (New Mexico or guajillo)
Chopped onion and cilantro, for serving
Fritos or flour tortillas, for serving
Recipe
Toast cumin and coriander seeds in a small skillet until fragrant. Grind to a powder.
Cut beef into cubes or thin slices. Sprinkle with salt. Heat oil in a large heavy pot over high until shimmering. Brown meat in batches until crusty, adjusting heat to prevent scorching. Transfer to paper towels.
Add onion, garlic, jalapeños, masa harina, chile powder, cumin-coriander powder, and oregano to the same pot. Cook stirring until onion softens, 5–10 minutes.
Return meat to pot. Add beer, tomatoes, chocolate, dried chiles, and 1 quart water. Bring to a gentle simmer and cook about 1½ hours until fork-tender. Remove dried chiles. Taste and adjust salt.
Serve immediately or refrigerate — best 1–2 days later. Top with onion and cilantro; add Fritos for crunch.
