Chile Colorado with rice & beans plate

Ingredients

For the sauce:
• 1 teaspoon of olive or vegetable oil
• 1 small white onion finely chopped
• 2 cloves of garlic minced
• 1/2 teaspoon cumin
• 1/2 teaspoon dried oregano
• 3 whole dried ancho chiles
• 1 14.5-ounce can of Hunt’s Fire Roasted Tomatoes undrained
• 1 10-ounce can of RO*TEL Tomatoes undrained if you don’t like spice, you can use a second can of the Hunt’s Fire Roasted Tomatoes instead
• 1 cup of chicken or beef broth
• salt and pepper to taste
For the meat:
• 2 teaspoons of olive or vegetable oil
• 3 1/2 pounds beef chuck roast or stew meat cut into 1 and 1/2 inch cubes
• salt and pepper to taste
For serving:
• Corn or flour tortillas, Sliced avocado, chopped cilantro, lime wedges, cotija cheese, sliced radishes, sour cream