Mexican Steak and Potato Stew With Guajillo Sauce

Jun 04, 2023June 4, 20230 1
Mexican Steak and Potato Stew with Guajillo Sauce
in Stew

Prep

30 min

Cook

1 hour

Ready In

1 hour 30 min

Level

Medium

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

2 lbs flank steaks , cut into 1/2 inch chunks
2 bay leaves
1/2 white onion
1 large carrot , peeled and cut in half
1 teaspoon salt
10 whole black peppercorns
enough water to cover the meat
4 dried guajillo chilies , stemmed and seeded
2 lbs tomatillos , husked and rinsed
3 garlic cloves
enough water to cover the garlic and tomatillo
1 teaspoon salt
2 tablespoons canola oil
1 cup chopped white onion
1 lb baby potatoes , halved
warm corn tortilla , for serving

Nutrision Information

Servings Per Recipe
6
Calories
487
Sugar
6g
Fat
27g
This Mexican Steak and Potato Stew with Guajillo Sauce is a traditional Mexican dish that combines tender steak, baby potatoes, and a smoky, spicy guajillo sauce. It's a hearty and filling meal that's perfect for colder weather, and it's easy to customize by adding more or less spice depending on your preferences. The stew is typically served with warm corn tortillas for a satisfying and comforting meal. While it does require some time and effort to make, the end result is well worth it.

Instructions

1.In a large pot, combine the steak, bay leaves, onion, carrot, salt, peppercorns, and enough water to cover the meat. Bring to a boil, then reduce heat to low and let simmer for 30 minutes.
2.While the meat simmers, place the dried guajillo chilies in a separate pot and cover with water. Bring to a boil, then reduce heat to low and let simmer for 10 minutes.
3.Drain the guajillo chilies and transfer to a blender along with the tomatillos, garlic, 1 teaspoon salt, and enough water to just cover the vegetables. Blend until smooth.
4.In a large skillet, heat the canola oil over medium-high heat. Add chopped onion and cook until translucent, about 3-5 minutes. Add the potatoes and cook until lightly browned, about 5 minutes.
5.Add the blended sauce to the skillet and bring to a simmer. Let cook for 10 minutes, then transfer to the pot with the meat. Simmer for another 20 minutes or until the steak and potatoes are tender.
6.Serve with warm corn tortillas.

PROS

This stew is packed with flavor and spices, making it a perfect comfort food for a cozy night in.
The guajillo sauce gives it a unique, smoky flavor while the steak and potatoes make it hearty and filling.

CONS

The dish does take some time to make, so it’s not ideal for a quick weeknight dinner.
The chilies used in the sauce can be spicy for some, so be cautious when handling them.

HEALTH & BENEFITS

This stew contains a good amount of protein from the steak and potatoes, while the tomatillos and onion contain vitamins and antioxidants. The guajillo chilies have been linked to promoting heart health and reducing inflammation.

Print

Leave a Reply

Your email address will not be published.