2 tablespoons canola oil

½ yellow onion, finely diced

1 teaspoon ground coriander

1 teaspoon ground cumin

2 cups beef stock

1 cup oats

12 dried chilis, such at New Mexican or Ancho

1 teaspoon dried Mexican oregano

3 cloves garlic, coarsely chopped

3 cups water

Kosher salt, to taste

Italian beef style pot roast, to serve

Giardiniera, to serve

Roasted sliced red and green peppers, to serve

Crushed blue corn chips, to serve

Sliced green onion, to serve

Cilantro leaves, to serve

Place a saucepan over medium heat and add the canola oil. Add the onion and cook until tender and slightly caramelized, about 7 minutes. Add the coriander and cumin and cook until aromatic, about 1 minute. Add the oatmeal and beef stock and bring to a simmer. Reduce the heat to low and cook until the liquid is absorbed, and the oats are tender, about 5 minutes.

Remove the stems and seeds from the peppers and discard. Add the peppers to a blender along with the oregano, garlic, and water. Blend until very smooth and salt, to taste.

To serve, spoon the oatmeal into bowls. Garnish with toppings and chili Caribe sauce.