Instructions

1. Roast the dried chilies in a pan until it just starts to smoke.
2. Add 1-2 cups of water until they are barely covered.
3. Let them steep for 30 mins.
4. Transfer them to the blender chilies and liquid and blend on high until smooth
5. Jar and save for later use.
6. Add some olive oil in the dutch oven.
7. Brown the meat in portions to build some fond (1/3 is enough but you can do the whole thing if you like).
8. Once all the meat is done, add some more olive oil and add the onions and the fresh chili.
9. Once it is translucent add the tomato paste and the chili paste.
10. Cook until fragrant, add salt pepper and any other seasoning.
11. Return the meat.
12. IF you are using beans you can add them here.
13. Add enough water (or broth) to cover by 1/2 inch.
14. Bring to a boil and add the masa harina or the tortilla shredded.
15. Simmer for 3-4 hours on low. Stir and check occasionally to make sure it is always covered with liquid.