Serves 1
Directions
- 1Roast two poblano peppers and two anaheim peppers over an open flame until charred on all sides, then place them in a plastic bag to sweat.
- 2Drizzle oil on a hot comal and toast the halved roma tomatoes, tomatillo, 1/4 onion, and serrano peppers for about three minutes, then flip and cook for another two minutes.
- 3Lightly fry the garlic cloves and cleaned guajillo peppers (seeds removed) on the comal for 30 seconds per side.
- 4Blend the roasted vegetables, garlic, and guajillo peppers with the beef bouillon and one cup of bean broth (or water) until smooth.
- 5Peel, remove seeds and stems from the roasted peppers, then slice into strips and then into small cubes.
- 6Brown the beef chuck steaks in a pan over high heat, seasoning with salt, onion powder, and black pepper, cooking until the meat juices have evaporated.
- 7Add a little oil and the diced small onion, sautéing for three minutes.
- 8Stir in the prepared pepper strips and pinto beans, then pour in the blended salsa.
- 9Bring the stew to a full simmer, then reduce heat to medium-low and simmer for an additional 5 to 10 minutes.
Ingredients
- 2 whole poblano pepper
- 2 whole anaheim pepper
- 4 whole roma tomato
- 1 whole tomatillo
- 3 whole serrano pepper
- 1/4 whole onion
- 2 whole garlic clove
- 2 whole guajillo pepper
- 1 tsp beef bouillon
- 1 cup bean broth
- 2 lb beef chuck cross rib thin steak, diced
- 2 tsp salt
- 1 tsp onion powder
- 1 tsp black pepper
- 1/2 small onion, diced
- 2 cup pinto beans
Equipment
comalplastic bagblenderchef's knifecutting boardpanwooden spatula
Tips
- The amount of serrano peppers can be adjusted based on desired spiciness.
- You can use water instead of bean broth for the salsa.
- Bean broth can be substituted with water.
- The creator's bean cooking method: Cook 1 cup of cleaned pinto beans with 2 tsp salt, 1/2 tsp black pepper, thyme, 1/4 tsp ground cumin, and 4 cups of water in a pressure cooker for 1 hour, or use canned beans.
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