* '''For the Stew'''
* 4 Ancho Chiles
* 4 Guajillo chiles
* If using Dried Chillies, reconstitute by just covering with just-Boiled water and leave for an hour or so.
* If using fresh Chillies, Roast with the Sweet peppers
* 1 large Red pepper, roasted, skin and Seeds removed.
* 1 large Green pepper, roasted, skin and Seeds removed.
* After Roasting the peppers, add most of the burnt skin back as it gives a true smoky, roasted flavour.
* 1 cup hot water
* 450 g (1 lb) rump steak, cubed
* 450 g (1 lb) (Pork) baby back Ribs or Spare ribs cut into 2.5 cm (1") pieces
* 2 Litres (3.5 Pints) cold water
* 1 Onion, peeled and sliced
* 6 Garlic cloves, peeled and chopped
* Olive oil for Browning
* 2 fresh Bay leaves
* 4 sprigs Thyme
* 1 tablespoon Oregano
* 1 tablespoon freshly Ground cumin
* optionally, 1 teaspoon freshly ground annatto seeds gives a little more colour
* Sea salt and Freshly ground black pepper
* 1 teaspoon sugar
* Good splash of Red wine vinegar
* '''for the Sauce'''
* ½ cup Red wine vinegar
* 2 Garlic cloves, peeled and crushed
* 1 teaspoon hot Chilli powder
* ¼ teaspoon sugar
* ¼ teaspoon sea salt
* '''to garnish'''
* ½ cup finely chopped Onion
* 2 Limes cut into Wedges
* ½ cup Coriander leaves finely chopped (stems removed)
* Cornmeal tortillas


===Method===
* '''Stew'''
* Add the Hot chillies to a Food processor together with a half a cup of hot water and blitz to a purée. If you used dried chillies, use the water they were soaked in.
* In a large iron Casserole dish or Dutch oven, heat a little Olive oil and in batches, Brown the Steak and the Ribs with the Onions and Garlic.
* Add the water and bring to the Boil, reduce the heat, add the remaining ingredients, cover and Simmer for 2 hours.
* After 2 hours, remove the cover and simmer for a remaining 45 minutes, keeping your eye on it but allowing it to reduce a little.
* '''Sauce'''
* Blend the Vinegar, Garlic and Chilli powder, salt and sugar. IF possible leave for an hour or so to allow the flavours to develop.

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