Make It
Step 1
Heat 1 tablespoon oil in a dutch oven over medium-high heat. Braise stew meat on both sides. Add 7 cups water, salt and one onion half. Bring to a boil; cover with a lid. Reduce heat to low; cook for 1 hour, 30 minutes. Reserve cooking water.
Step 2
Boil pasilla chiles, guajillo chiles and 4 cups water in a separate pot for 35 minutes or until tender. Reserve cooking water.
Step 3
Place pasilla chiles, guajillo chiles, corn flour, bouillon, garlic and 2 ½ cups reserved chile cooking water in blender; cover. Blend until smooth.
Step 4
Heat remaining 3 tablespoons oil in a large skillet over low heat. Dice remaining onion half; add to skillet. Cook, stirring frequently, for 3 minutes. Add in blended chile mixture; cook, stirring constantly, for 7 minutes.
Step 5
Scoop out the stew meat with a slotted spoon from the dutch oven and add to skillet. Add 2/3 cup reserved stew meat water to skillet. Stir to combine; cook for an additional 5 minutes.
