Guatemalan · intermediate
Guatemalan Subanik Style Braised Beef With Red Pepper Recado
Tender beef chunks braised in a flavorful Mayan-inspired sauce of roasted red peppers, tomatillos, and achiote spice.
- PREP TIME
- 20 min
- COOK TIME
- 45 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Broil red bell pepper quarters, tomatillos, onion, and garlic on a baking sheet for 8 to 10 minutes until skins are soft and charred.
- 02
Transfer charred vegetables to a blender with achiote paste and 0.5 cup of beef broth, processing until a smooth thick recado forms.
- 03
Season beef chuck cubes with salt and pepper. Heat 1 tablespoon oil in a Dutch oven over medium-high heat and brown beef on all sides, about 6 minutes.
- 04
Pour the red recado paste and remaining 1.5 cups of beef broth over the browned beef in the pot.
- 05
Cover tightly with a lid, reduce heat to low, and braise for 30 minutes until beef starts to tenderize.
- 06
Add diced chayote squash, cover again, and continue braising for an additional 15 minutes until beef and squash are fully tender.
A LITTLE KITCHEN KNOW-HOW
Achiote Recado Braising
Simmering beef slowly in an aromatic paste of charred nightshades and achiote yields tender meat infused with vibrant mild spice.
Notes from the kitchen
- Charring vegetables under a broiler intensifies their natural sweetness and gives the recado traditional depth.
- Achiote paste adds rich red color and earthy citrus notes signature to Guatemalan highland cooking.
- Original home-cooking adaptation inspired by Guatemalan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.