Beef with Mexican Guajillo and Ancho Peppers
What if we told you that we made the most commonly known dish to the southern border? This meal has very little ingredients, but packed with lots of flavor. Trust us when we say this, the only issue with making this dish was how spicy we wanted to make it. Of course, you can adjust the level of spice based on the amount/size of chiles you add, but we made sure to keep it at a mild heat. Afterall, “It’s All About the Flavor!” with us.
In this episode we wanted to make something simple, but hearty. A little taste of home. We are making Beef with Mexican Chile Guajillo. If you’ve cooked with us before, you should have all the main ingredients: dried Guajillo and Ancho peppers. Before we start, just want to mention, we added a little something extra for this episode! We wanted to share how we make mexican rice as an excellent side dish to this guisado (stew). Enjoy!
Beef with Ancho and Guajillo Pepper Sauce
mexican food and recipes
1 cup of rice
1 onion (1/2 for the rice and 1/2 for the meat)
Chicken broth seasoning
10 Guajillo Chilis
2 Ancho Chilis
For your rice, you're going to chop up half an onion and one tomato.
Use one cup of rice and fry until golden.
Then add your chopped tomato and onions with 2 cups of water.
Add chicken broth seasoning and tomato seasoning. Both of these are optional.
You're then going to start by cleaning the seeds out of your Guajillo and Ancho chiles.
Put your dried chiles to boil for 10 minutes.
After your chiles are done boiling, put them in a blender and blend for 30 secs.
You're then going to cut your meat into cubes or to your liking.
Add garlic salt to your meat.
Once meat is fully cooked, add your onions. Then your sauce.
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