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Ingredients
  • 4 dried ancho, pasilla, or mulato chiles, stems removed, seeds optionally removed
  • 5 dried guajillo or New Mexican chiles, stems removed, seeds optionally removed
  • 4 cups chicken broth, divided
  • 2 ½ pounds stew meat, cubed beef shoulder, or butt roast
  • salt, to taste
  • pepper, to taste
  • 3 tablespoons flour
  • 2 tablespoons oil
  • 1 small onion, chopped
  • ½ jalapeño, optional, minced
  • 2 teaspoons dried oregano
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 bay leaf
  • juice of 1 small lime
  • 1 tablespoon cornstarch mixed with 1 tablespoon water
  • tortillas, optional, to taste, for serving
  • cilantro, optional, chopped, for garnish
  • radishes, optional, sliced, to taste, for serving
  • Mexican rice, optional, to taste, for serving
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