Beef with Nopales Stew in Arbol and Guajillo Sauce
Dinner, Dinner, Dinner; what a painful task! And we don't mean the cooking, but thinking of WHAT to cook. Everyday we must cook something different. Maybe if you live alone that's not much of a problem, but if you have extra mouths to feed, there's only a limited amount of days in a row that you can get away with eating the same thing.
Luckily for you, we are here to help. Giving you ideas for dinner is one of our greatest pleasures; that and eating tacos. So, today we bring you a recipe that is both healthy and very tasty, a different way to eat steak. Steak in Red Salsa is a very popular and humble dish in many Mexican households. The ingredients list is nothing fancy nor difficult to find; you probably already have them at home. It is so easy to prepare and to change to your liking; for example, we added Nopales (prickly pear). This dish is probably going to make your family not mind eating leftovers. Check the recipe below!
Beef with Nopales and Chile Guajillo Salsa
Nopales: Add 3/4 cup of water to a pot in a medium heat. Add the nopales, 1/4 of an onion and half of a cilantro and let boil for 15 minutes. Add salt to taste.
Around 5 minutes in, mix your ingredients and let boil. You will notice when the nopales are ready when they turn dark olive color.
Once done, remove the onion and cilantro. In a strainer, rinse the nopales with cold water. Set aside until needed.
Salsa: Remove the seeds from the chile guajillo and chile de arbol, unveil them. Rinse the chiles with warm water.
Boil in water the chiles and one Roma tomato cut in half for 15-20 minutes or until they are bland and soft.
Meanwhile, peel one clove of garlic and 1/4 onion. Once the chiles are rehydrated, insert these ingredients along with 1/2 tbsp of black pepper, 1/2 tbsp of oregano and one clove into the blender.
Add water (you can use the same water you used to boil the chiles) and blend until the density of the salsa is soft.
Beef: Add oil to a saucepan in medium heat. Add the beef and season it with garlic powder - salt and cumin to your liking. Cook for 10 minutes.
Once ready, add the nopales. Constantly mix for 5 minutes so the nopales won’t burn.
After 5 minutes, pour in your salsa and let simmer for 10 minutes. Top if off with a couple of cilantro leaves, a side of Mexican rice and it’s ready for dinner!