Guisado de Res con Chile Ancho y Papas

Guisado de Res con Chile Ancho y Papas ingredients

• 2 lbs beef chuck steak
• 2 tbsp olive oil
• 1 large yellow onion
• 4 cloves garlic
• 4 cups chicken broth
• 2 large russet potatoes
• 2 medium carrots
• 0.5 tsp dried oregano (Mexican)
• 0.5 tsp ground cumin
• 1 tsp salt
• 0.5 tsp black pepper
• 4 whole dried ancho chiles
• 2 medium Roma tomatoes
• 2 cloves garlic
• 0.25 cup onion
• 0.25 cup fresh cilantro
• 12 count warm tortillas

How to make Guisado de Res con Chile Ancho y Papas

1. Prepare the ancho chiles: In a dry skillet over medium heat, toast the 4 dried ancho chiles for 1-2 minutes per side until fragrant. Be careful not to burn them. Place the toasted chiles in a bowl, cover with hot water, and let them rehydrate for 20-30 minutes until soft.
2. While chiles rehydrate, pat the 2 lbs beef chuck steak cubes dry with paper towels. Season generously with 1 teaspoon salt and 1/2 teaspoon black pepper.
3. Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches, browning all sides thoroughly, about 3-4 minutes per batch. Do not overcrowd the pot; remove browned beef to a plate and set aside.
4. To prepare the chile sauce, drain the rehydrated ancho chiles. In a blender, combine the drained chiles, 2 halved Roma tomatoes, 2 unpeeled garlic cloves, and 1/4 cup roughly chopped onion. Add 1/2 cup of the chicken broth and blend until completely smooth. Strain the sauce through a fine-mesh sieve into a bowl, pressing on the solids to extract all liquid, then discard the solids.
5. Add the remaining 1 tablespoon olive oil to the Dutch oven over medium heat. Sauté the 1 chopped yellow onion for 5-7 minutes until softened and translucent. Add the 4 minced garlic cloves and cook for another minute until fragrant.
6. Pour the strained ancho chile sauce into the pot, stirring well. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, allowing the sauce to deepen in color and flavor.
7. Return the seared beef to the pot. Add the remaining 3.5 cups chicken broth, 1/2 teaspoon Mexican oregano, and 1/2 teaspoon ground cumin. Stir everything together, bring to a gentle simmer, then reduce heat to low, cover, and cook for 60 minutes, stirring occasionally.
8. After 60 minutes, add the 2 cubed russet potatoes and 2 sliced carrots to the pot. Stir gently to combine. Continue to cook, covered, for another 30-40 minutes, or until the beef is fork-tender and the potatoes and carrots are cooked through.
9. Taste the guisado and adjust seasoning with additional salt and pepper if needed. Ladle the hot guisado into bowls, garnish with chopped fresh cilantro, and serve immediately with warm tortillas on the side.

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