Instructions & Ingredients
Preparation
Remove stems and seeds from dried chile peppers, then roast them in a pan for 3-5 minutes, turning often.
Transfer peppers to a pot with 3 cups of boiling water, cover with a lid, and let sit for 15 minutes.
In a large stock pot, heat oil and brown seasoned beef in batches, setting aside once browned.
Add half of the crushed garlic to the pot, stir until fragrant, then return the browned beef.
Fill the pot with hot water, add bay leaves, drained hominy, cumin, and oregano.
In a blender, combine soaked peppers, remaining garlic, and soaking water. Blend, strain, and add the sauce to the pot.
Bring the soup to a simmer, cover, and cook for at least 45 minutes, preferably 90 minutes. Season with salt to taste.
Remove bay leaves and serve soup with garnishes such as lime wedges, avocado, red cabbage, radish, or tortilla chips.
Ingredients
Note: Some ingredients may not scale perfectly with serving size adjustments.
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2 wholedried ancho chiles
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5 wholedried guajillo chiles
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3 wholechile de árbol
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8 clovegarlic
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3 lbbeef flanken short-ribs
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2 canwhite hominy (28oz)
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2 wholebay leaves
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1 tbspdried oregano
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1 tspground cumin
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2 tbsphigh heat oil
Nutritional Information
Values calculated automatically based on ingredients