• Prep Time
    25 Mins
  • Cook Time
    0 Mins
  • Total Time
    25 Mins
  • The base number of servings for this recipe is 10
    OK

    Red Chile Stew (Guisado)

    Red chile is a guisado that is known widely throughout Mexico. This variety hails from the northern Mexican state of Sonora. Serve this deliciously meaty stew wrap in a warm tortilla de harina or serve in a large bowl with tortillas de maiz on the side; atop rice or eggs or your favorite bean tostada recipe; or my favorite – on top of fresh grits.


    Ingredients
    1
    cup
    plus 2 tablespoons lard
    1/2
    cup
    flour
    2 1/2
    pounds
    beef tenderloin
    1
    14 ounce carton Bacas red chile puree
    1 1/2
    tablespoons
    garlic powder
    1/2
    tablespoon
    cumin
    1
    teaspoon
    ground oregano
    2
    teaspoons
    salt
    *
    beef broth
    Directions
    For the Roux: Melt ½ cup of lard in a pan and slowly whisk in ½ cup of flour until completely absorbed. Brown, stirring constantly, until roux is the color of peanut butter. Remove from heat and reserve until ready for chile.
    For the Red Chile: Cut tenderloin into 1 inch cubes. Melt lard or oil in the bottom of a heavy stew or stock pot; add cubed meat and brown.
    After meat browns, add red chile puree as well as garlic powder, cumin, oregano and salt; stir to combine. Bring to a boil, reduce heat and simmer for 20 minutes.
    Add roux, mix well. The red chile broth should start to thicken and stick to the meat. Simmer for about 5 minutes.
    Simmer on low heat for at least another 15-20 minutes (the longer the better!). The meat should become tender. Thin with beef broth to reach desired consistency. Remove from heat and serve.

    The base number of servings for this recipe is 10
    OK

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