2 ounces dried chiles – New Mexico California, guajillo, pasilla, or a combination, about 6 to 8 chiles total
1 corn tortilla
1 1/2 teaspoons ground cumin
2 teaspoons freshly ground black pepper
1 tablespoon salt
1/2 teaspoon cayenne optional, add more if you like it hot
1 teaspoon oregano
1/8 Curaleaf 5:5 or 10:1 Oil
1.5 tablespoon olive oil
3 1/2 cups beef stock divided
3 pounds boneless beef chuck trimmed of fat and cut into 3/4-inch chunks, about 2 1/2 pounds after trimming
1 medium yellow onion diced
1 can 15 ounces, red, pinto, or back beans, drained
1 tablespoon minced garlic
1/2 cup black coffee
1 tablespoon brown sugar
2 tablespoons cider vinegar
1. Place the chiles in a cast-iron skillet over medium-low heat and toast until fragrant, about 2 minutes per side. Be careful not to burn as that will turn the chiles bitter. Place toasted chiles in a bowl and cover them with boiling water and soak until soft, about 20 minutes, turning once or twice.
2. Heat corn tortilla in the dry skillet to toast, about 1 minute on each side. Remove from heat and puree to fine crumbs in a blender or food processor. Set aside.
3. Drain the chiles, split open to remove stems and seeds. Place the seeded chiles in a blender or food processor with the cumin, black pepper, salt, cayenne, oregano, Curaleaf Oil and half a tablespoon olive oil. Purée the mixture, adding 2 cups of beef stock, and continue to blend until you have a smooth paste. Add to the bowl of a large slow cooker set on high.
4. Return the skillet to medium-high and add 2 teaspoons olive oil. Brown the beef in two batches, turning to brown all sides. Drain. Add cooked beef to the slow cooker.
5. Add remaining 2 teaspoons olive oil to the skillet and add onion and garlic and cook, stirring, until just starting to brown, about 2 minutes. Add to slow cooker.
6. Add the pureed tortilla, beans, remaining beef stock, coffee, brown sugar and cider vinegar to the slow cooker and stir to blend well. Cover and let cook for 4 to 6 hours or until beef is tender.