3 dried ancho chiles, stemmed and seeded
2 dried guajillo or pasilla chiles, stemmed and seeded
3 cups beef stock
1 tablespoon vegetable or olive oil
1 pound fresh Mexican chorizo, casings removed or 1/3 pound center-cut bacon, finely chopped
1 1/2 pounds ground beef chuck (ask butcher for a coarse grind)
Kosher salt and coarse black pepper
1/4 cup Worcestershire sauce
1 tablespoon coriander (about a palmful)
1 tablespoon cumin (about a palmful)
1 1/2 teaspoons Mexican oregano (about 1/2 palmful)
1/4 teaspoon ground cloves
4 cloves garlic, chopped
1 fresh red Fresno or jalapeno chile, seeded and chopped, or sliced with seeds for extra heat
1 large onion, chopped
Manchego or Monterey Jack cheese, shredded
12 ounces dark lager beer, such as Negra Modelo
3 tablespoons masa harina or corn meal
1 tablespoon honey
Minced raw onions
Pickled sliced jalapenos or chopped giardiniera mix
Crushed tortilla or other chips, such as Fritos
Cool and store for a make-ahead meal. Bring to room temperature and add a little water before reheating over medium heat.
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