Mexican Pozole Rojo Beef Fiesta

Toast dried guajillo and ancho chilies in a dry skillet until fragrant but not burned. Soak in hot water for 20 minutes until softened. Blend with garlic, onion, and soaking liquid to create a smooth, brick-red sauce. Strain to remove any lumps. Cut outside round into bite-sized pieces and brown in a large pot with oil. Add the chili sauce and simmer for 10 minutes to develop flavors. Add beef broth and hominy corn, bringing to a boil then reducing to a gentle simmer. Cook for 2 hours until the beef is tender and the flavors meld together. The pozole should have a rich, complex flavor with moderate heat. Serve in bowls with traditional toppings: diced onions, radish slices, oregano, lime wedges, and crispy tortilla strips. Each spoonful delivers comfort and warmth with layers of smoky, earthy flavors that celebrate Mexican culinary heritage.