Mexican · intermediate
Mexican Guajillo Beef Shank Stew
A slow-simmered rich Mexican beef stew cooked with dried guajillo and ancho chiles, toasted garlic, and fragrant dried oregano.
- PREP TIME
- 20 min
- COOK TIME
- 45 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Place the dried guajillo and ancho chiles in a heatproof bowl, cover with boiling water, and let soak for 10 minutes until softened.
- 02
Heat 1 tablespoon of vegetable oil in a heavy pot over medium-high heat and sear the beef shank cubes until browned on all sides, about 6 minutes, then set aside.
- 03
In a dry pan, toast the roma tomatoes and garlic cloves for 5 minutes until soft and lightly charred.
- 04
Blend the softened chiles, charred tomatoes, garlic, ground cumin, Mexican oregano, and 1/2 cup of beef broth until completely smooth.
- 05
Heat the remaining oil in the pot, carefully pour in the blended chile sauce, and fry for 3 minutes while stirring continuously to develop flavor.
- 06
Add the seared beef and remaining beef broth to the pot, cover, and simmer over low heat for 35 minutes until the meat is tender.
- 07
Adjust salt to taste and serve warm with warm corn tortillas and fresh lime wedges.
A LITTLE KITCHEN KNOW-HOW
Chile rehydration and sauce frying
Softening dried Mexican peppers in hot water and frying the resulting puree in oil to unlock deep aroma and complex savory depth.
Notes from the kitchen
- Rehydrating dried chiles in hot water renders them tender enough to blend smoothly without leaves of tough skin.
- Frying the pureed adobo chile sauce in hot oil before adding meat significantly deepens its savory complexity.
- Original home-cooking adaptation inspired by Mexican; 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.
