Description
A spicy steak stew featuring tender beef cooked in a vibrant red chile sauce, perfect for warming up on a cold winter’s night.
Ingredients
Scale
- 500 gm or 1 lb steak or tender beef cut of choice, cut into bite size pieces
- 4 dried chiles de arbol or Arbol Chiles
- 2 fresh red chiles, stems removed
- 4 garlic cloves, peeled
- 2 medium tomatoes, stem removed
- 1 small white onion, peeled and halved
- 1-2 tbs olive or vegetable oil
- 1 tbsp cumin seed
- 1 tsp dried oregano, Mexican variety is best
- 1/2 tsp. ground black pepper
- 1 tsp. salt, or adjust to taste
- 1 tbsp sweet pimenton or paprika, for extra color
Instructions
- Place the chiles, garlic, tomatoes, and onion in a small pot of boiling water. Allow to simmer until the tomato begins to peel, and the onion and chiles begin to soften, about 10-15 minutes. Drain and set aside to cool slightly.
- In a blender, combine the boiled chiles, garlic, tomatoes, onion, and 1 cup of water. Blend until you have a smooth salsa. Season with salt to taste.
- Heat the vegetable oil in a large pan over medium-high heat. Add the steak pieces and cook until browned on all sides, about 5-7 minutes.
- Pour the blended salsa over the browned steak in the pan. Stir to combine and bring to a simmer. Reduce the heat to low and let it cook for another 10 minutes, allowing the flavors to meld and the sauce to thicken.
- Serve hot with refried or mashed beans and warm corn tortillas.
Notes
For a milder dish, reduce the number of chiles de arbol. Serve with refried or mashed beans and corn tortillas for a complete meal. This dish can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 30
- Carbohydrates: 15
- Fiber: 5
- Protein: 30
- Cholesterol: 75