• 2 ounces dried, whole guajillo chile peppers (6 to 8 chiles)
  • 1 1/2 teaspoons ground cumin seed
  • 1/2 teaspoon freshly ground black pepper
  • Kosher salt
  • 4 tablespoons Sogno Toscano 1923 unfiltered olive oil
  • 1 tablespoon Pepper Infused Olive Oil
  • 2 pounds ground beef (leanest available)
  • 1/3 cup onion (finely chopped)
  • 3 large cloves garlic (finely minced)
  • 2 cups beef stock or broth
  • 2 tablespoons corn tortilla flour (masa harina)


1. After placing the peppers in a large skillet over medium-low heat, toast the peppers until you can smell their fragrance, usually 2 to 3 minutes each side. (if you let them burn they will turn bitter)  Cover the peppers in with hot water and soak until they change color and are soft, anywhere from 15 to 45 minutes (I weight them down under the water with heavy spoons).

2. Drain the peppers; cut them down the middle with a sharp knife and take out stems and seeds (rinsing with water helps remove seeds). In a blender, combine peppers, cumin, black pepper, 1 tablespoon salt and 1/4 cup water. Blend until smooth and only the tiniest bits of skin are left.   Set your pepper paste aside.

3. Return skillet to medium-high heat and add 2 tablespoons of the 1923 unfiltered olive oil. When it begins to smoke, swirl skillet to coat and add the ground beef. Brown the ground beef and add the tablespoon of pepper infused oil. Set the browned beef aside in a bowl.

4. Reheat the skillet to a medium low heat. Add 2 tablespoons of 1923 unfiltered olive oil. Once oil is heated, add the onion and garlic and cook for 3 to 4 minutes, keep garlic from burning and becoming bitter by stirring occasionally. Add the beef stock, the remaining 2 cups water and slowly whisk in the corn tortilla flour (masa harina) to avoid it becoming lumpy. Stir in the your pepper paste and add the browned beef.  Bring to a simmer over medium high heat.  Reduce heat to a slow simmer for about 2 hours.