• 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.

• Remove stems and seeds from dried chilis, and place then in a pot with 1/3 of the chicken 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. Add the chicken and sauté on high heat for 5 minutes. Season with cumin, paprika, salt and pepper as it cooks. Remove and set aside.
• Add remaining oil to the pan. 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 chicken broth, the pureed chilis, lime juice, and reserved chicken. Simmer for 20 minutes until chicken is tender.
• Adjust seasonings and garnish with remaining cilantro.

• Remove steaks from the refrigerator and pat dry with a paper towel. Generously season steaks on both sides with salt and pepper. Cover and allow to sit at room temperature for 15 minutes. Pre-heat grill if you are grilling steaks.

Make the red wine sauce:

• Place the avocado oil in a large saute pan placed over medium heat. When warm add the garlic and shallots. Saute for about 1 minute, until tender. Add the mushrooms and saute a few more minutes until they have lost most of their moisture.
• Add red wine, balsamic vinegar, and thyme sprigs. Bring to a boil over high heat. Allow wine mixture to reduce until thickened, about 4 minutes.
• Add in beef stock, and cook over high heat, until the sauce is reduced and thickened by about ½, about 5 minutes. Remove from heat (strain if desired for a smooth sauce). Discard thyme sprigs, then whisk in butter. Adjust seasonings.

Cook the steaks (pan method):

• Heat a large heavy-bottomed (oven-safe if you prefer your steaks medium-well to well done) pan(s) over medium-high heat. When hot add the oil. Carefully place steaks in the pan and cook for 5-7 minutes (depending on thickness). Turn the steaks, and cook for another 5-7 minutes for medium-rare and longer for medium. For well-done steaks, transfer the pan to a 300-degree oven and continue cooking for 10 more minutes. Place steaks on a platter and top each with a tablespoon of butter. Cover with aluminum foil to keep warm.

To grill steaks:

• If you would like to grill the steaks, pre-heat the grill to medium, and when hot brush down to clean. Using an oiled clean rag, wipe the grates to remove any residue. Place the steaks on the grill and cook according to the above times, moving steaks to cooler areas if well-done is desired.

To finish:

• Plate steaks, top with sauce, and garnish with parsley.