Description
A delicious, hearty Mexican stew that is perfect for tacos or as a standalone dish.
Ingredients
Scale
- 4–6 dried chilies (2 guajillo chiles, 2 ancho chilies, and 2 chipotle chilies) – stems and seeds removed
- 3 lbs beef stew meat (chuck roast, beef shoulder, lamb leg, lamb shoulder) cut into 1 1/2-inch pieces
- 1 teaspoon salt per pound of meat, to taste
- 1–2 tablespoons olive oil
- 1 large onion, diced
- 6 garlic cloves, roughly chopped
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- 1 teaspoon cumin
- 2 teaspoons coriander
- 1 teaspoon chili powder
- 2 teaspoons dried oregano
- 2 bay leaves
- 1 cinnamon stick (or sub ¼ teaspoon ground cinnamon)
- 1 14-ounce can of diced tomatoes or 1 cup fresh, diced tomatoes (optional)
- 3 cups beef stock or chicken stock
- 1–2 teaspoons apple cider vinegar, optional
- 3-inch piece orange zest (optional)
- 1–2 chipotle chiles (or 2–3 tablespoons adobo sauce from the can, optional)
Instructions
- Soak the dried chilies in water to soften them. Bring to a boil, then let simmer for a bit. Drain and remove seeds.
- Season the beef with salt and pepper, then sear and brown it in a large skillet over medium-high heat. Set aside.
- In an Instant Pot on the sauté setting or a Dutch oven over medium heat, heat the olive oil.
- Add the onion and garlic, stirring until fragrant and golden. Add all the spices and sauté for 2 minutes.
- Add diced tomatoes (if using) and beef stock, scraping up any browned bits. Stir in the browned meat and softened chilies on top.
- Instant Pot: Seal and cook on high pressure for 45 minutes, then allow to naturally release.
- Stovetop: Cover tightly and simmer for 2 1/2 to 3 hours over medium-low heat until the meat is tender.
- Slow Cooker: Cook on low for 8 hours.
- Once tender, remove chilies, blend with a cup of broth until pureed, and return to the pot. Adjust seasoning with vinegar, salt, and pepper as needed.
- To serve as tacos, shred the meat and strain the consommé, keeping a bit of fat for flavor. Serve with tortillas, cheese, and cilantro, and dip in consommé.
Notes
- Chili soaking step allows them to release their oils; be sure to cover them fully with water during soaking.
- Browning the meat deepens flavor, but can be skipped if pressed for time.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Stovetop/Slow Cooker/Instant Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg