Beef Chambarete in Red Sauce
Herdez
Try this recipe for beef chambarete in red sauce, with a touch of morita chili. The best part is that this dish is quick and delicious thanks to HERDEZ® SEASONED GROUND TOMATOES, with very tender meat, potatoes, and carrots.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1.5 kilos beef shank, boneless, in medium cubes
  • 1/4 onions
  • 2 cloves garlic
  • 2 bay leaves
  • 1 sprig thyme
  • salt
  • 5 allspice berries
  • water
  • 2 boxes HERDEZ® SPICED TOMATOES, 210 g each
  • 2 morita chiles, rehydrated
  • 1 cup water, from the cooking of the chambarete
  • 2 tablespoons vegetable oil
  • 1 cup chorizo
  • 2 cups potato, in medium cubes
  • 1 cup carrot, in medium cubes
  • salt
  • pepper
  • white rice, for accompaniment
Preparation
20 mins
55 mins
Low
  • Place the chambarete, onion, garlic, bay leaf, thyme, salt, peppercorns, and enough water in a pressure cooker. Cover and cook over medium heat for 40 minutes. After 40 minutes, uncover and reserve 1 cup of the cooking broth and remove the meat.
  • Add the HERDEZ® SEASONED GROUND TOMATOES, morita chili, and the reserved cooking broth to a blender. Blend for 3 minutes or until the chili is completely ground. Set aside.
  • Pour the oil into a pot and cook the chorizo for 5 minutes or until golden brown. Add the potato, carrot, meat, and sauce. Cook for 10 minutes or until the vegetables are cooked, then season with salt, pepper, and set aside.
  • Serve the beef chambarete in red sauce on a wide plate and accompany with rice.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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