10 ancho chilies, stemmed and seeded
3 pounds beef chuck, cut into 2-inch cubes
Salt and pepper
5 cups vegetable stock
1/4 white onion, finely diced
1/4 bunch cilantro, finely minced
1 lime, cut into wedges
In a frying pan over medium-high heat, toast the chilies until they blacken and just begin to smoke. Place them in a bowl of hot water and soak for 30 minutes. Season the meat with salt and pepper. Pour a small amount of canola oil into a large Dutch oven and place over medium-high heat. When the oil shimmers, add the meat to the pan, working in batches to not overcrowd the pan. Sear the meat on all sides, then remove and set aside. Remove the chilies from the water and place in a blender. Blend to a thick purée, using a little of the soaking water if necessary. Strain the mixture and add it to the Dutch oven, along with enough vege-table stock to achieve a brothy consistency. Add the beef back to the pan, bring to a boil, cover and transfer to a 350-degree oven. Cook until the meat is fork tender, about 2 hours. To serve, ladle the beef and broth into deep bowls. Sprinkle diced onion and cilantro on top and squeeze a wedge of lime on each serving. Serves 4 to 6.