Beef in pasilla chili sauce
Yamilette González
A respected Mexican knows how to cook spicy stews for tacos. At kiwilimón, we love Mexican food so much that we created this recipe for beef in pasilla chili sauce for you to enjoy at mealtime. Don't forget to serve with rice, beans, and tortillas!Did you know? Pasilla chili is a dried chili that is essential in Mexican kitchens, as it has a slightly spicy flavor. It is called chilaca when it is still fresh. Have you tried it?Click to see more stew recipes!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • water, to cook the meat
  • 1 kilo beef shank
  • 1/2 onions, to cook the meat
  • 1 garlic head, to cook the meat
  • salt, to cook the meat
  • 6 pasilla chiles, rehydrated, for the sauce
  • 2 tomatoes, boiled, for the sauce
  • 2 tomatillos, boiled, for the sauce
  • 1/4 onions, for the sauce
  • 1 clove garlic, for the sauce
  • salt, for the sauce
  • 3 allspice berries, for the sauce
  • 1 cup beef broth, for the sauce
  • vegetable oil, for the sauce
  • 1 cup onion, finely chopped
  • 500 grams ground beef
  • spring rice, for serving
  • corn tortillas, for serving
Preparation
3h
2h
Low
  • Cook the shank in a pot with enough water, garlic, onion, and salt for 2 hours or until the meat is tender. Set aside.
  • For the sauce: blend the pasilla chili, tomato, tomatillos, onion, garlic, salt, allspice, and beef broth until you get a smooth sauce. Set aside.
  • Heat the oil in a semi-deep saucepan and sauté the onion until it is soft and transparent. Then, add the beef, cook for 5 minutes, pour in the pasilla sauce, and cook on low heat for another 10 minutes.
  • Serve the shank with the pasilla chili sauce and accompany with spring rice and corn tortillas.

Nutritional Information

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