Entree: Mexico – Chiapas – Estofado de Res (Chiapanecan slow-simmered beef stew in a tomato and chile broth with vegetables and regional spices)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 55 min

Additional 15 min

Total 2 hrs 35 min

Ingredients

- 2 lb (900 g) beef chuck, cut into 1½-inch (3.8 cm) cubes
- 3 tbsp (45 ml) vegetable oil or lard
- 1 large onion, chopped (about 8 oz / 225 g)
- 3 garlic cloves, minced
- 14 oz (400 g) canned crushed tomatoes
- 2 dried guajillo chiles, stems and seeds removed
- 1 dried ancho chile, stem and seeds removed
- 1 cup (240 ml) beef broth
- 1/2 cup (120 ml) water
- 2 medium potatoes, peeled and cut into wedges (about 12 oz / 340 g)
- 2 carrots, sliced on the diagonal (about 6 oz / 170 g)
- 1/2 ripe plantain, sliced (optional) (about 3 oz / 85 g)
- 1 tbsp (15 ml) achiote paste dissolved in 2 tbsp (30 ml) warm water
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) dried Mexican oregano
- 2 bay leaves
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh cilantro for garnish

Instructions

1. Toast the dried guajillo and ancho chiles in a dry skillet over medium heat until fragrant, about 30–60 seconds per side; do not burn. Remove stems and seeds, then soak the chiles in 1/2 cup (120 ml) hot water for 15 minutes until softened.
2. Transfer the soaked chiles and their soaking liquid to a blender with the crushed tomatoes, 1 tbsp (15 ml) dissolved achiote paste, 1 tsp (5 g) cumin, and 1 tsp (5 g) oregano. Puree until smooth and set aside.
3. Season the beef cubes with 1 tsp (5 g) salt and 1/2 tsp (2 g) pepper. Heat 3 tbsp (45 ml) vegetable oil in a large heavy pot over medium-high heat and brown the beef in batches until well seared, about 6–8 minutes per batch. Remove and set aside.
4. Reduce heat to medium, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook 1 minute more.
5. Pour the chile-tomato puree into the pot, add 1 cup (240 ml) beef broth and 1/2 cup (120 ml) water, stirring to combine. Return the browned beef to the pot, add 2 bay leaves, cover, and bring to a gentle simmer.
6. Cook the stew covered over low heat for 1 hour 15 minutes, then add the potato wedges, carrots, and optional plantain. Continue simmering, partially covered, until vegetables and beef are tender, about 30–40 minutes more. Add extra broth or water if needed to maintain a saucy consistency.
7. Adjust seasoning with salt and pepper, remove bay leaves, and serve garnished with 2 tbsp (30 ml) chopped fresh cilantro.