Experience the Full Taste of Northern Mexico with this GUISADO DE ARRIERO, a True Comfort Dish!

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lighter, and bouillon is cost-effective.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is budget-friendly.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen potatoes

Sweet potatoes add nutrients, and frozen options save time.

Roast 2 chile poblanos and 2 anahim peppers until nicely roasted.

Transfer roasted peppers to a plastic bag to sweat.

Prepare salsa by adding 4 Roma tomatoes (halved), 1/4 onion, and 3 chile serranos to a pan over medium-high heat with a little oil.

Cook for 3 minutes, then flip and cook for another 2 minutes.

Transfer everything to a blender cup.

Lightly fry garlic cloves and 2 chile gueros for 30 seconds per side, then add to the blender cup.

Add 1 teaspoon of bouillon and 1 cup of bean broth to the blender and blend until smooth.

Peel and remove seeds from roasted peppers, cut into strips and then into small cubes.

In a pan over high heat, add 2 lbs of beef chuck cross rib steaks, season with salt, 1 teaspoon onion powder, and 1 teaspoon black pepper, and brown the meat until juices evaporate (about 5 minutes).

Add a little oil and half an onion to the pan, sauté for about 3 minutes.

Add the cubed roasted peppers and 2 cups of pinto beans, mix well.

Add the prepared salsa and a little more water to the pan, mix and bring to a full simmer.

Taste and adjust seasoning if necessary, then reduce heat to medium-low and simmer for another 5 to 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level: