To blend:

• 4 dried ancho chile softened. If using a ancho chile powder, use 1 tablesppom for 10 servings of Chile.
• 5 dried guajillo chile softened
• 4 cup beef broth

For the beef:

• 3 tablespoon avocado oil
• 3 pound beef stew meat
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 2 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper

To sauté:

• 1 yellow onion large dice
• 2 clove garlic finely chopped
• 1 jalapeno pepper finely chopped
• 2 tablespoon fresh oregano chopped
• 4 tablespoon fresh cilantro chopped, half reserved for garnish

To simmer:

• 2 tablespoon tomato paste
• 2 lime juiced
• 1 bay leaf

Optional Toppings:

• 2 each lime
• 4 each radish medium sliced
• 2 tablespoon fresh cilantro chopped

To blend:

• 4 dried ancho chile softened. If using a ancho chile powder, use 1 tablesppom for 10 servings of Chile.
• 5 dried guajillo chile softened
• 4 cup chicken broth

For the chicken:

• 3 tablespoon avocado oil
• 3 pound boneless skinless chicken breast cubed
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 2 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper

To sauté:

• 1 yellow onion large dice
• 2 clove garlic finely chopped
• 1 jalapeno pepper finely chopped
• 2 tablespoon fresh oregano chopped
• 4 tablespoon fresh cilantro chopped, half reserved for garnish

To simmer:

• 2 tablespoon tomato paste
• 2 lime juiced
• 1 bay leaf

Optional:

• sour cream

• 3 pound boneless skinless chicken thigh
• 5 clove garlic minced
• 1 tablespoon fresh oregano
• 3 tablespoon red wine vinegar
• 3 tablespoon extra virgin olive oil
• 1 cup pitted olives
• 6 tablespoon capers
• 4 ounce pitted Medjool date pitted and quartered length-wise
• 2 bay leaf
• 1 1/2 teaspoon Kosher salt more or less to taste
• 1/2 teaspoon freshly ground black pepper more or less to taste
• 1/2 cup white wine

Optional:

• 1 tablespoon date molasses