Steps

• 1

  Add dried chilis to a large Dutch oven and cook on the stovetop over medium-high heat, stirring frequently, until slightly darkened.

• 2

  Remove chilis and place in a 2-quart microwave-safe bowl. Add half of the chicken stock to the bowl, cover with plastic wrap, and microwave for 5 minutes.

• 3

  Remove from microwave and transfer chilis and liquid to blender. Blend until smooth.

• 4

  Season chuck steaks generously with salt and pepper. Heat oil in the base of Dutch oven over high heat.

• 5

  Add chuck steaks in a single layer, doing in 2 batches if needed. Cook without moving until deeply browned. Flip steaks and brown second side.

• 6

  Transfer steaks to a cutting board and cut seared steaks into 1-inch chunks.

• 7

  Keeping the heat on high, add onions to Dutch oven and cook, stirring frequently until translucent.

• 8

  Add garlic, cinnamon, cumin, allspice, and oregano, and cook, stirring until fragrant.

• 9

  Add all meat back into the pan along with chili puree and remaining quart of chicken stock. Stir to combine.

• 10

  When ready to cook, set the grill temperature to 250℉ and preheat, lid closed for 15 minutes.

  250 ˚F / 121 ˚C

  15 ˚F / -9 ˚C

  04:10

• 11

  Place Dutch oven in preheated grill with the lid of Dutch oven slightly off the side. Braise for 3 hours or until meat is very tender.

  250 ˚F / 121 ˚C

  03:00

• 12

  Remove from grill, stir in fish sauce, masa and apple cider vinegar. Add hot sauce and salt, to taste.

• 13

  To serve, garnish with cilantro, chopped onions, scallions, grated cheese, avocado, and warm tortillas on side. Enjoy!