Entree: Mexico – Tabasco (Gulf Coast Mexico) – Chirmol de Res (Beef with Chirmol Sauce)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr 30 min

Total 2 hrs 10 min

Ingredients

- 2 lb (900 g) beef chuck, trimmed and cut into 1.5-inch (3-4 cm) cubes
- 1 1/2 tsp (9 g) kosher salt, divided
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil, divided
- 1 tbsp (15 ml) annatto (achiote) oil
- 6 roma tomatoes (about 1.5 lb / 700 g)
- 2 medium white onions, halved (about 12 oz / 340 g), use one for roasting and one for slicing
- 4 garlic cloves
- 2 serrano chiles (about 12 g), stemmed (leave seeds for heat or remove for milder)
- 1/2 cup (15 g) fresh cilantro leaves and tender stems, packed
- 1/2 tsp (1 g) dried Mexican oregano, crushed
- 1/2 tsp (1 g) ground cumin
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 1 cup (240 ml) low-sodium beef stock
- 1 tbsp (15 ml) white vinegar (optional, for brightness)
- 1 1/2 cups (280 g) long-grain white rice, rinsed
- 3 cups (720 ml) water or low-sodium chicken stock for rice
- 2 ripe plantains, approx. 14 oz (400 g), peeled and sliced on the diagonal
- 1/2 cup (120 ml) vegetable oil for frying plantains
- Additional cilantro sprigs and lime wedges for serving

Instructions

Short Description:
Tender beef simmered in a rustic roasted-tomato chirmol sauce flavored with Tabasco herbs and local spices, served with white rice and fried ripe plantains for a complete Gulf Coast meal. The sauce is smoky, herbed, and slightly tangy, characteristic of coastal Tabasco cooking.

Regional Notes:
This Tabasco version uses fire-roasted roma tomatoes, serrano chiles, fresh cilantro and a touch of annatto (achiote) oil for regional color and aroma. Unlike inland stews, it keeps a bright roasted-chili herb profile typical of Gulf Coast Mexico and is finished with lime and fresh cilantro for a coastal freshness.

1. Pat the beef cubes dry, then season with 1 tsp (6 g) of the salt and the black pepper. Heat 1 tbsp (15 ml) vegetable oil in a heavy-bottomed Dutch oven or large pot over medium-high heat. Brown the beef in batches, 2–3 minutes per side, until well browned; remove and set aside.
2. While beef browns, preheat a grill pan or broiler. Arrange the roma tomatoes, 1 halved onion, garlic cloves (in their skins), and serrano chiles on the hot surface. Roast, turning occasionally, until skins are deeply charred and flesh soft, about 10–12 minutes. Remove garlic early when soft. Let cool slightly.
3. Peel the garlic, and place roasted tomatoes, roasted onion, garlic, serranos, cilantro, annatto oil, oregano, cumin, lime juice, and remaining 1/2 tsp (3 g) salt in a blender or food processor. Add 1/4 cup (60 ml) of the beef stock and pulse to a coarse, slightly chunky sauce (chirmol should keep some texture). Taste and add vinegar if extra brightness is desired.
4. In the same Dutch oven, add remaining 1 tbsp (15 ml) vegetable oil and the sliced fresh onion. Sauté over medium heat until translucent, about 4 minutes. Return the browned beef to the pot and pour the blended chirmol sauce over it. Add the remaining beef stock to barely cover the meat.
5. Bring to a simmer, then lower heat to maintain a gentle simmer. Cover and cook until beef is fork-tender, about 45–60 minutes. Uncover for the last 10–15 minutes if you prefer a thicker sauce; adjust salt to taste.
6. Meanwhile, prepare the rice: in a medium saucepan, bring 3 cups (720 ml) water or stock to a boil with 1/2 tsp (3 g) salt. Add the rinsed rice, reduce heat to low, cover, and cook 18–20 minutes until liquid is absorbed. Fluff with a fork and keep warm.
7. Fry the plantains: heat 1/2 cup (120 ml) vegetable oil in a skillet over medium heat until shimmering. Fry plantain slices in batches until golden and caramelized, about 2–3 minutes per side. Transfer to paper towels and sprinkle with a pinch of salt.
8. To serve, spoon rice onto each plate, top with generous portions of chirmol de res and sauce, and arrange fried plantains alongside. Garnish with fresh cilantro sprigs and lime wedges for squeezing.
9. Leftovers keep well refrigerated for 2–3 days; reheat gently to avoid drying the beef.