Entree: Mexico – Chiapas, Southern Mexico – Estofado de Res (Beef Stew)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 2 hrs 30 min

Additional 10 min

Total 2 hrs 40 min

Ingredients

- 2 1/2 lb (1.13 kg) beef chuck, cut into 1 to 1 1/2 inch (2.5–4 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 1 large yellow onion, halved and sliced (about 8 oz / 225 g)
- 4 cloves garlic, minced (about 0.5 oz / 15 g)
- 4 medium roma (plum) tomatoes, roasted until charred (about 12 oz / 340 g)
- 2 ancho chiles, stemmed, seeded, lightly toasted
- 2 guajillo chiles, stemmed, seeded, lightly toasted
- 1 tbsp (15 ml) tomato paste
- 2 cups (480 ml) beef broth
- 1 cup (240 ml) water (adjust as needed)
- 2 bay leaves
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) dried oregano
- 1 tbsp (15 ml) apple cider vinegar
- 2 medium carrots, peeled and cut into large chunks (about 8 oz / 225 g)
- 2 medium russet potatoes, peeled and cut into large chunks (about 1 lb / 454 g)
- 1 medium chayote, peeled and quartered (about 8 oz / 225 g)
- 1 medium ripe plantain, peeled and cut into 1/2 inch (1 cm) slices (about 8 oz / 225 g)
- 4 hoja santa leaves, thinly sliced (or 4 large basil leaves if unavailable)
- 1/4 cup (packed) (about 10 g) fresh chipilin leaves, chopped (optional)
- 2 tbsp (30 ml) chopped fresh cilantro, for finishing
- 12 corn tortillas, warmed, or cooked white rice to serve (optional)

Instructions

Short Description:
A slow-simmered Chiapanecan beef stew with a roasted tomato and ancho-guajillo chile base, root vegetables, chayote, and a touch of hoja santa and chipilin for regional aroma. Rich, tender beef and a balance of savory, mild heat, and subtle sweetness make it a complete main course.

Regional Notes:
This Chiapas variation uses local ingredients common to southern Mexico: chayote and ripe plantain for regional starch and sweetness, hoja santa and chipilin for native aromatic greens, and a roasted tomato plus ancho/guajillo chile sauce for a smoky but mild chile profile. Slow braising brings out deep beef flavor and tenderizes tougher cuts, distinguishing it from quicker northern or central Mexican estofados.

1. Prep chiles and tomatoes: Lightly toast ancho and guajillo chiles in a dry skillet 20–30 seconds per side until fragrant but not burned. Remove stems and seeds. Place toasted chiles in a bowl and cover with hot water; soak 15–20 minutes until soft. Roast the roma tomatoes under a broiler or over a flame until skins are charred, then cool briefly.
2. Make the chile-tomato puree: Drain chiles (reserve soaking liquid). In a blender, combine roasted tomatoes, rehydrated chiles, 1/4 cup (60 ml) of the chile soaking liquid, tomato paste, and 2 cloves of the minced garlic; blend to a smooth paste. If too thick, add additional soaking liquid or water 1 tablespoon at a time.
3. Brown the beef: Season beef cubes with 1 1/2 tsp (7 g) salt and the black pepper. Heat 2 tbsp (30 ml) oil in a heavy Dutch oven over medium-high heat. Working in batches, brown the beef on all sides, 3–4 minutes per batch; transfer browned beef to a plate.
4. Sauté aromatics: Reduce heat to medium. Add sliced onion to the pot and cook 5–7 minutes until softened and beginning to caramelize. Add the remaining 2 cloves minced garlic and cook 30 seconds until fragrant. Stir in ground cumin and oregano for 30 seconds.
5. Combine and simmer: Pour the chile-tomato puree into the pot and cook 3–5 minutes, scraping up browned bits. Return the beef and any accumulated juices to the pot. Add beef broth, 1 cup (240 ml) water, bay leaves, apple cider vinegar, and the remaining 1/2 tsp (3 g) salt. Bring to a gentle boil, then reduce heat to low, cover, and simmer gently for 1 1/2 hours, stirring occasionally.
6. Add vegetables and plantain: After 1 1/2 hours of braising, add carrots, potatoes, chayote, and plantain to the pot. Stir gently to distribute. Continue to simmer, covered, for another 45 minutes to 1 hour, or until beef is fork-tender and vegetables are cooked through. If liquid reduces too much, add up to 1/2 cup (120 ml) water or broth.
7. Finish with regional greens: Remove bay leaves. Stir in sliced hoja santa and chopped chipilin (if using) in the last 5 minutes of cooking so they wilt but remain bright. Taste and adjust salt and pepper as needed.
8. Rest and serve: Let stew sit off heat 10 minutes to allow flavors to meld. Sprinkle with chopped cilantro. Serve Estofado de Res hot with warmed corn tortillas or white rice on the side to make a complete meal.