grab your kitchen shears and cut off the tops of the chillies
open them up and remove all the seeds
cut them into chunks
add them to a cold pan and roast them a little bit to release the essential oils
rehydrate them by adding water to cover them
cover with a lid, switch off the heat and then let them rest for 20 minutes
cut the meat into chunks, a little bit bigger than bite size
add the meat in an oven pan and season it with sea salt
place it in the fridge to rest for 20 minutes
add the chillies in the food processor together with the liquid from the pan
add 250 g of tomato paste
add 5 large cloves of garlic
add the chipotle
add crushed cumin
add 2 tbsp of black pepper
add 1 tbsp of citrus peppercorn
add 1 tbsp Amarillo paste
add a pinch of salt
start the food processor to create a smooth paste
in a preheated rondo pot running at 230℃-446℉ add avocado oil
add the cut meat in batches and sear them on all sides
turn down the heat and take out the meat
add the onions in the rondo pot
add half a liter red wine good to deglaze the pan and then with your wooden spoon you help it to lift up all that font you have in the bottom
add the homemade beef stock
add the chilli paste
add 1 kg of chopped tomatoes
add 3 tbsp of oregano
add the meat into the sauce
add 4 bay leaves
add a rind of Parmesan
bring it to a simmer and cover it with a lid for at least 2 hours before you check in again
cook it until the meat is tender
add the juice of 3 limes
let it rest for 10 minutes
ready to serve