Description
A rich and flavorful beef stew made with a variety of dried chiles and spices.
Ingredients
Scale
- 1 ½ cups diced white onion
- 4 garlic cloves, minced
- 10 ounces sliced mushrooms
- 2 ½ pounds beef chuck roast, cut into small cubes
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons neutral cooking oil
- 6 dried guajillo chiles, seeds removed
- 2 dried pasilla chiles, seeds removed
- 2 dried ancho chiles, seeds removed
- 1 cup hot water (reserved from boiling chiles)
- 3 ½ cups low-sodium beef broth
- 2 bay leaves
- 2 ½ teaspoons Mexican oregano
- 1 ½ teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt, plus more to taste
Instructions
- Warm the oil and brown the seasoned beef for 10–12 minutes.
- Boil the dried chiles, reserve water, blend, and strain.
- Add chile sauce, broth, bay leaves, spices, and simmer for 45 minutes.
- Add onion, garlic, and mushrooms; simmer for 20–30 minutes.
- Serve with tortillas, cilantro, rice, or avocado.
Notes
- This dish pairs well with a side of rice or fresh tortillas.
- Adjust the spice level by adding more or fewer chiles.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: stewing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 500
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 100 mg