My mother-in-law tells stories about visiting El Grande Market in Tucson, Arizona as a young mother in the 1970's. She would take her son (my husband) along to pick out hot chiles and learn how to cook and prepare authentic Mexican food. My mother-in law is very fair skinned with strawberry-blonde hair and my husband is a towhead, so they stood out from the normal customer at the market! The market employees were very welcoming and were happy to teach a young white mother. They thought it was so great that she wanted to learn proper Mexican cooking. My mother-in-law learned how to make many amazing dishes from the women at El Grande Market which included this Red Chile Beef. She ultimately taught my husband how to make it and in turn I also learned. It's amazing!!
The most important part of red chile beef is of course the chiles! Three different dried chiles are used in this recipe: roasted jalapeños, California red chiles, and chile arbols. You can most likely find these chiles at your local Hispanic grocery market.
Authentic Red Chile Beef
2 lb beef roast (preferably arm or round, well marbled)
2 whole roasted, dried jalapeños
3 whole dried California red chiles
20-30 whole dried chile arbols
1 cup beef stock
1 whole white onion, quartered
6 large cloves garlic
4 medium fresh tomatoes (quartered) or one 15 ounce can tomato sauce
1 teaspoon salt
1 tablespoon honey
Juice of one lime
Gather all ingredients...