Chile con Carne Norteno

Remove stems and seeds from the Ancho chiles and Guajillo chiles. Place the Ancho chiles and Guajillo chiles in a heatproof bowl, cover with hot water, and let them rehydrate for 20-30 minutes until softened.

While chiles rehydrate, cut the Beef chuck into 2-3 cm cubes. Season the Beef chuck generously with Kosher salt and freshly ground Black peppercorns.

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