Step 1: Prepare the Beef
Season the beef chunks with salt and black pepper on all sides. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Once hot, add the beef in batches, searing each piece on all sides until browned. This process locks in the flavor. Remove the beef from the pot and set aside.

Step 2: Rehydrate the Chiles
While the beef is browning, prepare the chile pasado. If you’re using chile pasado, rinse them briefly under cold water to remove any dust, then place them in a bowl and cover with warm water to rehydrate for about 15-20 minutes. If using dried poblano or Anaheim chiles, toast them briefly in a dry skillet over medium heat until fragrant, then soak them in warm water until soft. Once rehydrated, remove the stems and seeds from the chiles and set them aside.

Step 3: Blend the Chile Sauce
In a blender, combine the rehydrated chiles, roasted tomatoes, 1 cup of beef broth, and a pinch of salt. Blend until smooth. If the mixture is too thick, add more broth, 1 tablespoon at a time, until it reaches a pourable consistency.

Step 4: Cook the Aromatics
In the same pot used to brown the beef, add the diced onion and cook over medium heat for 3-4 minutes, or until softened. Stir in the minced garlic, cumin, and oregano, cooking for an additional 30 seconds until fragrant.

Step 5: Simmer the Beef in the Sauce
Return the seared beef to the pot with the cooked aromatics. Pour the blended chile sauce over the beef, ensuring the meat is fully coated. Add the remaining beef broth to the pot and stir to combine. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot with a lid and let the beef cook for 1 ½ to 2 hours, or until it is fork-tender and the flavors have melded together. Stir occasionally to prevent sticking.

Step 6: Adjust Seasoning and Consistency
Once the beef is tender, taste the sauce and adjust the seasoning with more salt if needed. If the sauce is too thick, add a splash of beef broth or water to thin it to your desired consistency.

Step 7: Shred the Beef
Using two forks, shred the beef directly in the pot. Mix it well with the sauce so that every piece is coated in the rich, smoky flavors of the chile pasado.

Step 8: Serve and Garnish
Serve the Beef Chile Pasado hot with warm tortillas, rice, and refried beans. Garnish with fresh cilantro, crumbled queso fresco, and a squeeze of lime for an extra burst of flavor.