# Guisado de Arriero Norteño

An authentic and budget-friendly Northern Mexican beef stew cooked with beans, roasted chiles, and tomatoes.

- Servings: 1 servings
- Cuisine: Mexican
- Category: Dinner
- Difficulty: easy
- Language: en

## 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

## Instructions

1. Roast 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.
2. Drizzle 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.
3. Lightly fry the garlic cloves and cleaned guajillo peppers (seeds removed) on the comal for 30 seconds per side.
4. Blend the roasted vegetables, garlic, and guajillo peppers with the beef bouillon and one cup of bean broth (or water) until smooth.
5. Peel, remove seeds and stems from the roasted peppers, then slice into strips and then into small cubes.
6. Brown 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.
7. Add a little oil and the diced small onion, sautéing for three minutes.
8. Stir in the prepared pepper strips and pinto beans, then pour in the blended salsa.
9. Bring the stew to a full simmer, then reduce heat to medium-low and simmer for an additional 5 to 10 minutes.

## Equipment

- comal
- plastic bag
- blender
- chef's knife
- cutting board
- pan
- wooden 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.

## Source

- Original video: https://www.facebook.com/share/v/19ZhtwFcxQ/
- Creator: Cooking Con Claudia
- Recipe page: https://www.cliprecipe.com/recipe/bac048f1-b8a1-47e1-9108-715738bdb59c
- Extracted: 2026-09-22

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt