Beef Tips with Guajillo Chile Sauce and Caramelized Onions - Rick Bayless

Ingredients

• 4 tablespoons fresh-rendered pork lard, bacon drippings or vegetable oil, plus a little more if needed (divided use)
• 2 1/2 ounces (about 10 medium) dried guajillo chiles, stemmed, seeded and torn into flat pieces
• 6 garlic cloves, peeled
• 1/2 teaspoon ground cumin
• 1 teaspoon dried Mexican oregano
• 2 cups beef broth or water
• Salt
• A little sugar if needed
• 1 1/4 to 1 1/2 pounds tender beef (from tenderloin, ribeye or New York strip on the high end to tri-tip sirloin, chuck steak, hanger or flatiron on the more affordable end), cut into 1-inch cubes
• 1 large red onion, cut into ½-inch slices
• A big handful of cilantro leaves, for garnish