2 pounds 80/20 ground beef, preferably ground sirloin 6 dried chiles (can be any of or a mixture of Ancho, New Mexico, Guajillo, Chimayo or Cascabel)
3 sun-dried tomatoes 1 tablespoon olive oil 1 red pepper, minced 1 white onion, minced 2 to 3 cloves garlic 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon toasted, ground cumin ½ teaspoon sugar ½ teaspoon Mexican oregano 1 tablespoon flour →Bring 3 cups of water to boil. Remove stems and seeds from chiles. Add pods and sun-dried tomatoes to boiling water. Reduce heat to low, and simmer 20 minutes. →Remove from heat, putting chile pods, tomatoes and half cup of liquid in a food processor, Set aside remaining broth. Blend chiles and tomatoes until smooth, 3 to 5 minutes. Keep in processor and set aside. →Brown ground beef in a heated skillet, drain well and set aside. →In a saucepan, heat oil at medium heat. When oil swirls, add onions and sweat 4 minutes. Add red pepper and sweat another 4 minutes. Add garlic and sweat an additional 2 minutes. →Move mixture into food processor with chile and pulse four or five times, then return to saucepan with another cup of chile broth and the remaining ingredients, except for the flour. Simmer at medium low for 15 minutes. →After wiping the skillet clean, return the beef at medium heat with the sauce. Stir in flour and cook 7 to 10 minutes. →Serve with warm taco shells, hot sauce, sour cream, sliced or mashed avocado, sliced tomatoes, diced onion and shredded lettuce and cheese. →Source: Dave Cathey.