Chile Rojo - Mexican Beef Stew - An Easy Recipe

Put the tomatoes in a pot and add enough water to cover them. Boil for about 10 minutes, or until they’re soft.

Turn off the heat, add the chilies, and press them down with a spoon so they are fully soaked. Let everything sit for 10 minutes, or until the chilies are soft and the water has cooled a bit.

Add the tomatoes, onion, chilies, garlic, and cumin to a blender. Pour in one cup of water or beef broth and blend until the sauce is smooth. Set it aside.

Season the meat with salt and pepper.

Heat oil in a pan over medium heat. Add the meat and cook, stirring often, until it’s browned on all sides.

Pour in the sauce and stir. Add two cups of water or broth and bring to a boil.

Lower the heat, cover the pan, and let the stew simmer for about 45 minutes, or until the meat is very tender. Stir once in a while.

If the sauce gets too thick, add a little more water or broth. Let it cook until the sauce thickens to your liking.

Taste and adjust the salt, then turn off the heat and serve.

Equipment Needed

Spice Level:

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