Ingredients
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
Directions
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.
