@spressomon
Yup, a good quality stew meat, guajillos, new mex, morita, and a very few chile de arbol, along with one or more spanish/yellow onions, and garlic cloves.
All boiled/re-hydrated, drained and put into the blender along with cumin, salt, mex oregano (must be mex), and a few other small spices.
Can't member right now cause of jim beam n coke.
Lightly floured meat chunks browned and put all the stuff in a big pot and let simmer for 2 to 3 hours.
I serve it in a bowl with a hot buttered tortilla, and a lime or lemon wedge, the wife likes rice with it, but
leftovers are killer. Tonight will be burritos with rice n beans.
I cut open the chilis and remove the seeds and veins and stems. A long friggin process.
Wash yer hands before you go pee! or rub your eyes.
The heat can be adjusted later, just get the flavor right at first.
If I don't get enough heat, I add chipotle powder.
If I get too much heat, I add crushed tomatoes.
After the blender I run all the stuff through a strainer to remove any seeds, and chili skins.
But you are THE SUPRESSO, and prob already know that stuff.