Carne con Chile

Toast dried ancho chiles, dried guajillo chiles, and dried arbol chiles in a dry pan over medium heat for 1-2 minutes until fragrant, being careful not to burn them. Remove stems and seeds, then place the toasted chiles in a heatproof bowl and cover with hot water to rehydrate for 20-30 minutes.

Cut the Beef chuck roast into 3-4 cm cubes. Season the Beef chuck roast generously with salt.

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