mexican beef stew

Bisteces a la Mexicana is a flavorful Mexican-style beef stew that cooks on low heat with tomatoes, jalapenos, onion, and Mexican herbs and spices.

Bisteces a la Mexicana (Mexican Style Beef Stew)

sirloin

salt

olive oil

white onion (sliced 1/4 inch thick sliced, halved (2 cups))

jalapenos seeds

oregano

cumin

tomatoes

cilantro (chopped)

corn tortillas

rice

jalapenos

Season the beef with salt and let it sit 1 hour.

In a large cast iron pan or Dutch oven, heat the oil over high heat. When hot add the meat and cook, stirring 4 to 5 minutes.

Add the onion, jalapeno, oregano, and cumin, and cook, stirring occasionally until the vegetables are tender, 10 minutes.

Reduce heat to low, add the tomatoes and cook, covered stirring every 5 minutes to prevent sticking, until the meat is tender, about 45 minutes. Add the cilantro.

Divide the meat and serve family style with warm tortillas, rice and pickled jalapeno on the side, if desired.

Chile Colorado is a flavorful and hearty stew recipe made with stew meat simmered in a Mexican style red chile sauce until fall-apart tender. This Chile Colorado recipe can be made in the oven, stove top, Instant Pot or slow cooker.

Chile Colorado Recipe (Mexican Beef Stew)

Guajillo chiles *see notes about chiles

New Mexico Chiles

Chile de Arbol chiles

chicken broth

tomato roasted *see notes

beef chuck,

Salt and black pepper

olive oil, vegetable oil or canola oil

onion,

garlic cloves,

all spice

apple cider vinegar

masa harina

chicken bouillon (optional)

Salt and pepper

Prep the chiles

Remove the stems and seeds from the chiles.

Heat the chiles

Place the chiles on a microwave-safe plate and microwave on high for 30 seconds total - in 2 intervals of 15 seconds each.

Quick Soak the chiles

Heat 2 cups of chicken broth until warm - you can do this in the microwave. Submerge the chiles into the broth, cover and microwave for about 2 minutes.

Make Sauce

Place the chiles, the roasted tomato and the liquid into a blender and process until smooth. About 2 minutes. Set aside.When blending hot liquids, you must hold the blender lid down with a kitchen towel to prevent the lid from popping up violently.

To Make the Red Chile Sauce

Season the meat

Season the beef with salt and ground black pepper to taste.

Sear the meat

In a large pot or Dutch oven, heat the oil over medium-high heat. Add the beef to the pot in a single layer and sear on all sides until the beef turns golden brown. You may need to do this in batches to prevent over crowding the pot.&nbsp;Remove the seared beef to a plate and set aside.

Cook aromatics

When you are done searing all the beef, add the onions to the pot (add more oil if needed), and saute for about 3 to  4 minutes or until the onions become soft and translucent. Add the garlic and cook for 1 additional minute. Add the spices and cook for 1 minute stirring constantly.

Cook stew

Return the beef and any collected juices back to the pot. Add the red chile sauce and the remaining broth and stir to combine. Bring to a boil. (If cooking in the oven or in the slow cooker, you can follow the instructions below).

Once boiling, reduce the heat to low, cover the pot and cook stirring occasionally for about 1.5 hours or until the beef is tender.&nbsp;

To Make the Chile Colorado Beef Stew

Oven Instructions

Preheat the oven to 320 degrees Fahrenheit. Place the covered pot in the oven and cook for 1.5 hours or until the beef is tender.

If Cooking In the Oven

Slow Cooker Instructions

Place the seared beef, saute onions, garlic and spices into the slow cooker. Add the chile paste and broth. Cook on low for 7 to 8 hours or on high for 4 to 5 hours or until the beef is tender.&nbsp;

If Cooking In the Slow Cooker:

Instant Pot Instructions

Use the saute function to brown the beef Do it in batches not to overcrowd the pot. Remove from the Instant Pot.

When you are done searing all the beef, (see NOTE 1) add the onions to the pot (add more oil if needed), and saute for about 3 to  4 minutes or until the onions become soft and translucent. Add the garlic and the spices and cook for 30 seconds  stirring constantly. Turn the Instant Pot Off.

Pour the remaining broth into the Instant Pot and with a wooden spoon scrape any browned bits stuck at the bottom. Return the beef and any collected juices back to the pot. Add the red chile sauce and stir to combine.

Lock the lid on and check that the valve is set to seal. Cook on HIGH pressure for 30 minutes.

When the cook time is up, let the pressure naturally release for 10 minutes. Release the remaining pressure and carefully open the lid. Continue with the rest of the recipe below. You will use the saute function to simmer the sauce (with the cornstarch slurry) for 5-6 minutes.

If Cooking In A Pressure Cooker (Instant Pot)

Make a slurry

Make a Masa Harina Slurry: In a small bowl, mix the masa harina with 1/4 cup of the cooking liquid (beef juices) until the mixture is smooth. You can also use broth or water, if preferred.

Stir in slurry

Stir the masa harina slurry mixture and the vinegar into the beef stew and simmer on the stove top for 5 minutes. (If using a slow cooker, set the crockpot to high and simmer for 10 - 15 minutes).

Check seasoning and serve

Check for seasoning and add the chicken bouillon (optional) or salt and pepper, if needed. Serve.

After The Beef Is Tender (for all methods)

https://embed.mediavine.com/videos/orpz6ced6b0zhiq3xrqm

This rich and hearty Chile Colorado recipe is lip-smacking good! Beef chunks are simmered in a Mexican style red chile sauce until fall-apart tender. A delicious meal in itself and perfect for tacos or smothered burritos! Recipe instruction to be made n the stove top, oven and crock pot.

Chile Colorado Beef Stew

Birria de Res is a traditional Mexican stew, the perfect comfort food with rich, bold flavors that your tastebuds will enjoy.

Slow Cooker: Birria de Res, or Mexican Beef Stew + VIDEO

roast beef

water

chile guajillo

chile ancho

garlic

thyme

clove

cinnamon

beef bouillon

laurel leaves (or bay leaves)

https://mediavine-res.cloudinary.com/video/upload/sc0yrgrk58g2un5r0cro.mp4

Birria de Res is a traditional Mexican stew, the perfect comfort food with rich, bold flavors that your tastebuds will enjoy. 

Birria de Res 

These Beef Birria Quesatacos are made with slow simmered beef birria, corn tortillas and cheese, then dipped in a rich consommé. They are the perfect way to use up leftovers. 

Beef Birria Quesatacos - (Quesabirria Tacos)

Monterey jack cheese

beef

birria consome,

Heat 2 teaspoons of the birria oil in a large skillet over medium heat. Add a corn tortilla to the pan and swirl it around to coat it in the oil. Flip it over and do the same thing on the other side. 

Add 1/2 ounce of cheese to one half of the tortilla and let it melt. Top with some of the shredded beef, and then top with another 1/2 ounce of cheese. Fold the tortilla in half. 

Flip the taco over and let it cook for two to 3 minutes or until it is crispy on the bottom. Flip it over once more and let it cook for one to two minutes, or until crispy on the other side. 

Set the taco aside on a cooling rack and repeat the process with the remaining ingredients.

Serve with leftover birria Consome, for dipping. 

Carne en su Jugo

lbs of thinly sliced top round steak, cut into 1 inch pieces

lb bacon, each strip

cooked and drained bayo or pinto beans

spring onions, bulbs only

tbsp black pepper

beef stock

tomatillos

serrano peppers

cilantro

chicken bouillon

Limes

Onion, diced

Cilantro, chopped

Radishes, chopped

tortillas

Begin by filling a medium-sized saucepan with water,  enough to cover the tomatillos and serrano peppers. Bring the water to a boil. Meanwhile, remove the husks from the tomatillos and wash them thoroughly. Once the water is boiling, add the tomatillos and serrano peppers to the saucepan. Boil about 10 minutes until their color slightly changes. Once done, remove the saucepan from the heat and set aside to cool.

While the tomatillos and peppers are cooling, take a large skillet and fry the bacon over medium-high heat until evenly browned. Once done, transfer the cooked bacon to a plate lined with paper towels to absorb excess grease. In the same skillet with the remaining bacon fat, add the spring onion bulbs. Sauté for approximately 7-10 minutes, or until they’re softened. Once softened, remove the onions from the skillet and set them aside with the bacon.

In a blender, combine the cooked tomatillos and serrano peppers with cilantro, 2 garlic cloves, 1 cup of water, chicken bouillon, cumin, and oregano. Blend the ingredients until smooth, then set aside.

Season cubed steak with salt and pepper and set it in a large pot over medium-high heat. Once the steak begins to brown and release its juices, reduce the heat to medium and add the cooked bacon, spring onions, and drained beans.

Next, add the prepared salsa, along with 4 cups of beef stock and 2 cups of water, into the pot. Stir everything together until well combined. Cover the pot with a lid and let the mixture cook for about 15-20 minutes.

Once the flavors have melded together, ladle the stew into bowls. Garnish each serving with onion, cilantro, radishes, and a squeeze of lime. Serve alongside warm tortillas.

Top 5 mexican beef stew recipes from across the web

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Bisteces a la Mexicana (Mexican Sty...

Chile Colorado Recipe (Mexican Beef...

Slow Cooker: Birria de Res, or Mexi...

Beef Birria Quesatacos - (Quesabirr...

Carne en su Jugo

Top 5 mexican beef stew recipes from across the web

The most viewed mexican beef stew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bisteces a la Mexicana (Mexican Sty...

Chile Colorado Recipe (Mexican Beef...

Slow Cooker: Birria de Res, or Mexi...

Beef Birria Quesatacos - (Quesabirr...

Carne en su Jugo

The most viewed mexican beef stew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine