Northern Mexican stew — diezmillo (chuck) braised in a deep red guajillo-and-ancho chile sauce until shredding, served with refried beans and warm tortillas. The kind of one-pot lunch that fills a Sunday.
Serves 6Prep 30 minCook 2 hr 30 min
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This recipe calls for Diezmillo. Can't get it where you are?
1Toast the dried chiles in a dry pan over medium heat for 30 seconds per side, just until fragrant. Cover with hot water and soak 20 minutes.
2Drain the chiles. Blend with the oregano, cumin, cloves, half the garlic, and the stock until smooth.
3Heat the oil in a Dutch oven over high heat. Brown the diezmillo in batches; set aside.
4Reduce heat to medium. Add the onion and remaining garlic; cook 5 minutes.
5Pour in the chile sauce. Bring to a simmer. Return the meat. Reduce heat to low, cover, and braise gently for 2 to 2.5 hours, until the beef shreds with a fork.
6Pull the beef apart in big chunks. Adjust salt.
7Serve in bowls with refried beans alongside, warm tortillas to fold, lime, and cilantro.
Cook this well
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