Minced Beef in Red Sauce (Carne Molida en Salsa Roja)

History & Origin

Carne molida en salsa roja is one of the most popular stews in everyday Mexican cooking. It is present in virtually every household across the country, from the humblest kitchens to middle-class family dining rooms. Its popularity comes from several factors: it is economical, quick to prepare, versatile and delicious. This stew has its roots in the mestizo cuisine that developed during the colonial period. Minced beef - which became affordable for working-class families in the 20th century with the industrialisation of cattle farming - was combined with the traditional Mexican sofrito technique in red tomato sauce, inherited from centuries of indigenous and Spanish cooking. Every region and every family has its own version. In northern Mexico, dried chillies and larger potatoes are added. In central Mexico, peas and carrots are incorporated. In the southeast, olives and capers with Spanish influence are added. In Veracruz the version includes picadillo with raisins and almonds. What makes this stew special is its ability to be different every time it is cooked. Some add chilli strips, others olives, others raisins. It is the quintessential Mexican versatility stew.