Pick dried chiles that have no tears or broken pieces. Use whole chiles that look fresh. Rinse off any excess dust or grime under cool water.
2Pat dry then cut the top off of each chili and then slit it down the middle.
3Shake out the seeds, using your fingers or a spoon to dislodge any seeds that want to stick. Peel off any excess dried veins that are lighter in color and run in a line down the inside.
4Heat a comal (or griddle) over medium/high heat and roast the dried chiles for 2-3 minutes.
Turn them often to avoid burning them.
5Then you're going to cover the chiles in hot water and let them soak for about 30 minutes.
Remove the chiles from the water and place the chiles in a blender with about 1/4 cup of water or the soaking liquid (if it is not too bitter) and puree until smooth.
6You can also add the garlic and oregano to the chiles while blending them. The finished puree is what you will add to the Chile Colorado.
7For the Chile Colorado:
Simmer the beef in a large pot for 2-3 hours or until it is fork tender. This can also be done in a crock pot during the day.
Remove the beef from the water, and drain the water out of the pot.
8Add the lard or oil into the pot over medium/high heat. Cut or pull the beef into bite sized pieces and fry them in the oil briefly. (This step can be skipped for a lower fat version.)
9Add the beef broth, tomato sauce, seasoning and chili paste to the pot and simmer for 30 minutes. Serve with steaming hot flour tortillas and a side of chopped white onion and chopped cilantro leaves.