- 2 ancho chili peppers, stemmed and seeded
- 3 cups chicken stock
- 1 tablespoon extra virgin olive oil (EVOO)
- 3/4 pound ground beef
- 3/4 pound fresh chorizo
- 1 onion, finely chopped
- 2 cloves garlic, pasted (finely chopped then mashed with salt) or grated
- 1 bay leaf, fresh or dried
- Salt and pepper
- 2 pinches cinnamon
- 1/4 cup tomato paste
- 1 bottle Mexican beer (12 ounces), such as Dos Equis brand
- 1 pound spaghetti or whole wheat spaghetti
- 1/2 cup grated queso asadero, cotija or Jack cheese (a couple handfuls), plus more for passing at the table
- Finely chopped scallions, cilantro or parsley, for garnish
Simmer the peppers in the stock for 15 minutes, then puree the stock and softened peppers in a food processor.
Meanwhile, heat the EVOO in heavy pot over medium-high heat. Add the beef and chorizo, brown for 12-15 minutes, then add the onion, garlic, bay leaf, salt and pepper and cook for 8-10 minutes more. Sprinkle in a little cinnamon, then add the tomato paste and cook for 1 minute, stirring. Add the beer, stir a minute more, then add the stock and pepper puree. Reduce the heat and simmer for 15 minutes.
While the sauce simmers, bring water to a boil for the spaghetti. Salt the water and cook the pasta to al dente. Heads up: save a cup of starchy cooking water just before draining. After you drain the pasta, toss it with the reserved water, half of the sauce and a couple of handfuls of grated cheese.
Serve in bowls with extra sauce on top, garnished with more cheese, scallions and cilantro or parsley.