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Beef braised in a rich, earthy pasilla chile sauce with subtle dried fruit notes. This high protein, carnivore-friendly family dinner showcases one of Mexico's most elegant dried chiles.
Toast the dried pasilla chiles in a dry skillet over medium heat for 30–45 seconds per side until fragrant, taking care not to burn them.
Remove stems and seeds from chiles, then soak in hot water for 20 minutes until rehydrated and tender.
Meanwhile, cube the beef chuck into 2-inch pieces, pat dry, and season with salt and black pepper.
In a Dutch oven, heat vegetable oil over medium-high heat; brown beef pieces in batches for maximum caramelization, setting aside once deep golden.
Blend rehydrated chiles with soaked water, Roma tomatoes, white onion (quartered), garlic, raisins, and beef stock until completely smooth.
Return browned beef to the pot. Strain the blended sauce into the beef pot, add Mexican oregano, and bring to a simmer over medium heat.
Lower heat to low, cover, and braise gently for 2–2.5 hours, stirring occasionally, until beef is fork-tender and the sauce has thickened.
Remove lid in the last 20 minutes to let sauce reduce and concentrate flavors further. Adjust salt and pepper to taste before serving.
