Beef Chili Colorado Tacos | Christopher Kimball’s Milk Street | Recipes, TV and Cooking Tips

Ingredients

• 12 medium (about 2½ ounces) guajillo or New Mexico chilies, stemmed, seeded and roughly torn
• 4 medium garlic cloves, smashed and peeled
• 1 teaspoon mexican oregano
• ¼ teaspoon ground cumin
• Kosher salt and ground black pepper
• 3 tablespoons all-purpose flour
• 2 ½ pounds boneless beef chuck roast, trimmed and cut into 3-inch chunks
• 2 tablespoons grapeseed or other neutral oil
• 1 medium yellow onion, ½ roughly chopped, ½ finely chopped, reserved separately
• 2 bay leaves
• Warm flour tortillas, to serve
• ½ cup lightly packed fresh cilantro, chopped