Guisado de Res

Cut the Beef chuck roast into 3-4 cm cubes. Season the Beef chuck roast generously with Salt and Black pepper.

In a large pot or Dutch oven, heat the Lard over medium-high heat. Brown the Beef chuck roast in batches until well-seared on all sides. Remove the Beef chuck roast and set aside.

Remove stems and seeds from the Dried Ancho chiles and Dried Guajillo chiles. Toast the Dried Ancho chiles and Dried Guajillo chiles lightly in a dry pan for 30 seconds per side until fragrant, being careful not to burn them.