Chihuahuan stew of sun-dried green chillies rehydrated and braised with beef.
About this recipe
Chile pasado con carne is a traditional Chihuahuan stew made with sun-dried green chillies (chile pasado), rehydrated and braised with beef, onion and garlic. A smoky, deeply flavoured dish unique to northern Mexico.
History & Origin
Chile pasado is one of the most emblematic ingredients of Chihuahuan and northern Mexican cookery. It is made by roasting green chillies (usually Anaheim or chilaca) directly over embers, peeling them and leaving them to dry in the desert sun for several days until completely dehydrated. This preservation technique was developed by settlers in northern Mexico to have chillies available during the harsh desert winters when there was no fresh harvest. The name 'pasado' comes precisely from this process of 'passing' the chilli through the sun. The stew of chile pasado with beef is the most representative dish made with this ingredient. Chihuahuan families consider it a comforting dish and prepare it especially during the cold months. The beef is simmered until tender and the rehydrated chillies lend a smoky, earthy, gently spicy flavour that cannot be found in any other ingredient. It is a dish that represents the ingenious adaptation of northerners to their arid surroundings.
Estimated cost
£20.35
Total cost
£3.39
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
350
Calories
30g
Protein
22g
Carbohydrates
15g
Fat
4g
Fibre
600mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Rehidrata the chillies pasados in hot water for 15 minutes. Drain and cut them into strips.
💡 If not encuentras chilli pasado, you can usar chillies verdes roasted and pelados como sustituto.
- 2
Cut the beef into cubes medianos. Season with salt, pepper and cumin.
- 3
Heat the oil in a pot and sella the meat on all sides until golden. Remove and set aside.
💡 Seal in tandas pequeñas for not bajar the temperatura of the pot.
- 4
In the same pot, sauté the onion and the garlic. Add the tomatoes chopped and cook 5 minutes.
- 5
Regresa the meat, add the tiras of chilli pasado and the stock. Cover and cook over low heat for 45-50 minutes until the meat it is soft.
💡 El chilli pasado absorbe liquid; add more stock if necessary.
- 6
Adjust the salt and serve with flour tortillas and pot beans.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.
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