Chile colorado

Put the cleaned chile pods and a quarter onion in a pot, cover with water, and bring to a boil on high heat.

Once boiling, turn off and transfer the chiles to the blender cup.

Add garlic, beef bouillon, ground cumin, oregano and three and a half cups of water; blend until smooth and set the sauce aside.

Season cubed beef chuck with salt and black pepper, then coat with all-purpose flour.

Heat oil in a pan over medium-high heat; sear the meat in a layer one minute per side, remove and repeat with the rest.

Reduce the heat to medium-low, add the sauce and scrape the bottom of the pan; rinse the blender cup with about half a cup of water into the pan.

Return the meat, mix and bring to a simmer.

Reduce to low, add two bay leaves, cover and cook for an hour and a half or until the meat is tender.

Serve with rice, beans and flour tortillas.