Add onions and cook until translucent and tender.
Add roasted chilies and broth and bring to a simmer.
Whisk in red chili paste to taste. Simmer over low heat until meat is tender.
Serve with Cilantro onion Relish and warm tortillas
Red Chili Paste
8-10 Medium - New Mexico or California Dry Chilies
½ Cup - Beef or Chicken Broth heated
Break off stem from chili and pour out seeds. Soak chilies in hot broth until soft.
About 10 Minutes.
When chilies are soft combine with stock in blender to form a smooth paste.
Save for use in refrigerator for up to one week.
Cilantro Onion Relish
1/2 Ea - Red Onions Minced Fine
1/2 Ea - Yellow Onion Minced Fine
¼ Cup - Minced Cilantro
1 Ea - Lime Juiced
Salt & Pepper to taste
Combine all ingredients and let stand for one hour to marry flavors.