• Remove stems and seeds from dried chilis, and place then in a pot with 1/3 of the beef broth. Cover and bring to a boil; simmer for 5 minutes until softened.
• Using a blender or immersion blender, blend chilis with broth they were simmered in and set aside.
• Heat half the oil in large pot (or in pressure cooker on saute). Add the beef and sauté on high heat for 5 minutes. Season beef with cumin, paprika, salt and pepper as it cooks. Remove and set aside.
• Add remaining oil to the pan (or pressure cooker on saute). Add the onions, garlic, and jalapeno. Sauté until soft, about 5 minutes. Add oregano and cilantro; sauté 2 minutes. Add tomato paste and stir, to keep from sticking for 2 more minutes.
• Add the remaining beef broth, the pureed chilis, lime juice, and reserved beef. Set pressure cooker to high and pressure cook for 30 minutes. Release pressure when time is up. If not using a pressure cooker, the meat needs at least an hour to cook on stove.
• Adjust seasonings and garnish with remaining cilantro.

• Season chicken with salt and pepper, then dredge in flour and shake off any excess.
• In a large skillet, heat olive oil and melt the butter on medium heat. Swirl pan to coat with oil and butter evenly.
• Brown the chicken (do not overcrowd and work in batches if needed) for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside.
• Saute the garlic for a minute or until it's fragrant. Add the chicken stock, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.
• Adjust the heat to medium-low, and add the heavy cream and the parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes, then season with chili flakes, thyme, and oregano.
• Season with salt and pepper to your taste, add the sundried tomatoes then put the chicken back in the sauce and let the sauce simmer and thicken for a few more minutes.
• Garnish with chopped fresh basil leaves and serve warm.

Notes

• Chicken cutlets/steaks are available in most supermarkets, but you can slice a chicken breast in half and get the same result.
• To slice chicken breasts into thin cutlets: Place a chicken breast down flat on a cutting board. Hold one hand flat on top of the breast, and use a sharp knife to cut the breast in half, parallel to the cutting board.
• The cutlets should be about ¼ inch in thickness. If they are thicker than that, use a meat mallet to pound them down thinner.
• Boneless and skinless chicken thighs can be used in place of chicken breasts, but keep in mind that they take longer to cook.
• When sauteing the garlic, add a little bit of sundried tomato oil for more flavor.
• Do not use half and half/single cream as that won't thicken the sauce enough.
• We recommend buying a block of parmesan cheese and grating it yourself. Store-bought parmesan cheese doesn't have much flavor, and doesn't melt well in sauces.

Storing tips

• Store the leftovers in a sealed container in the fridge for up to 3 days. Reheat in the microwave or in the oven, you will need to add a splash of water to thin out the sauce as it thickens in the fridge.
• We don't recommend freezing creamy sauces as they change textures to grainy when frozen.