Description
A hearty, velvety Mexican stew of tender beef simmered in a rich red chile sauce. Warm, comforting, and full of smoky depth, it’s perfect for cozy dinners or gatherings.
Ingredients
2 lbs beef chuck, cut into 1-inch cubes
1/4 cup olive oil
1 large onion, chopped
3 cloves garlic, minced
4 dried guajillo chiles, stemmed and seeded
2 dried New Mexico chiles, stemmed and seeded
1 dried ancho chile, stemmed and seeded
1 dried chile de árbol, stemmed (optional for extra heat)
2 tbsp apple cider vinegar
1 tsp ground cumin
Salt to taste
2 cups beef or vegetable stock
1 tbsp tomato paste
Fresh cilantro or avocado for garnish
Instructions
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add onions and garlic, sauté until softened.
Score the chiles and briefly char their skin with a torch, a hot skillet, or under a broiler, then soak them in warm water until softened (10-15 minutes).
In a blender, puree the softened chiles with apple cider vinegar to form a smooth paste.
Add the puree, cumin, and salt to the pot. Stir in beef, coating well.
Pour in the stock and tomato paste, reduce the heat to low, cover, and simmer for 2 to 2.5 hours, until the beef is tender and the sauce thickens.
Adjust seasoning and serve with a garnish of cilantro or avocado.
Notes
For a meatless version, substitute beef with portobello mushrooms or jackfruit.
Chiles can be substituted with mild red enchilada sauce for convenience.
Store leftover stew in the refrigerator for up to 5 days or freeze for 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg