Beef Chichilo Stew

Season the Beef chuck cubes generously with Salt.

Heat 30g of Lard in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear the Beef chuck in batches until deeply browned on all sides. Remove the seared Beef chuck and set aside.

Add the Ancho chiles, Guajillo chiles, Pasilla Oaxaca chiles, and Morita chiles to a dry comal or skillet over medium heat. Toast them for 1-2 minutes per side until fragrant, being careful not to burn them. Remove the chiles and place them in a bowl, covering with hot water to rehydrate for 20 minutes.