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Turn a cheap chuck cut into asada worth serving
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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
What to ask for
This recipe calls for Diezmillo. Can't get it where you are?
Ingredients & method
Ingredients
- 1.5 kg diezmillo, in 5 cm chunks
- Salt and pepper
- 2 tablespoons neutral oil
- 1 onion, diced
- 5 garlic cloves
- —
- For the chile sauce:
- 5 dried guajillo chiles, stems and seeds removed
- 3 dried ancho chiles, stems and seeds removed
- 2 tablespoons Mexican oregano
- 1 teaspoon cumin seeds
- 2 cloves
- 500 ml beef stock
- —
- To serve:
- Refried beans, warm corn tortillas, lime, cilantro
Method
- 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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Chef's tip
Don't skip the chile-toasting step — even 30 seconds in the dry pan transforms the flavour from raw to deep.
Cook this later?Save the recipe, then keep notes on what worked and what you'd change next time.