Red Chile Recipe

1. Prepare the chiles: Remove stems and seeds from the guajillo and ancho chiles. Tear into smaller pieces.

2. Toast the chile pieces in a dry skillet over medium heat until fragrant and slightly blistered, about 1-2 minutes per side.

3. Transfer chiles to a heatproof bowl and cover with hot water. Let soak for 20 minutes until soft.

4. Meanwhile, heat olive oil in a skillet over medium heat. Add chopped onion and minced garlic; sauté until translucent and fragrant, about 5-7 minutes.

5. Drain the soaked chiles and transfer them to a blender. Add the soaked chiles, sautéed onion and garlic, beef stock, tomato sauce, cumin, oregano, smoked paprika, salt, and pepper. Blend until smooth.

6. Pour the chile sauce into a saucepan and simmer over medium-low heat for 15-20 minutes, adding water as needed to reach a smooth, pourable consistency.

7. Add meat to sauce

Stir in the cooked shredded beef; simmer gently for 10-15 minutes to let the meat absorb the flavors. Adjust salt to taste.

8. Prepare burritos: Warm the flour tortillas in a dry skillet or microwave until pliable. Spoon generous portions of the red chile beef filling onto each tortilla.

9. Roll burritos tightly: fold in sides and roll up. If desired, drizzle with extra red chile sauce and serve.

10. Serve immediately, or hold warm in a low oven until ready to serve.