Beef Stew in Cascabel Chilli Sauce

About this recipe

Beef in cascabel chilli is a deeply earthy stew from central Mexico, where beef - typically flank or shin - is braised in a sauce made from cascabel chilli, a round dried chilli that rattles when shaken because of loose seeds inside. The cascabel sauce has a medium heat, smoky flavour and notes of earth and toasted nut that give this family table stew a uniquely characterful personality.

1. 1

   Toast the cascabel chillies on a dry griddle for 40 seconds per side until softened and fragrant. Open, devein and remove seeds (keep some if you want more heat). Soak in hot water for 20 minutes.

   💡 Cascabel does not need heavy toasting; just enough to soften the chilli.

2. 2

   Roast the tomatoes and garlic on the griddle until charred. Blend with the drained chillies, onion and cumin until smooth.

3. 3

   Cut the beef into 5 cm pieces. Season with salt. In a casserole with hot oil, sear the meat over high heat on all sides until well browned.

4. 4

   Remove the meat. In the same casserole, pour in the cascabel sauce and fry for 5 minutes over medium heat until it thickens.

5. 5

   Return the meat. Add the beef stock. Bring to the boil, cover and cook over low heat for 100–120 minutes until the beef is very tender.

   💡 Flank needs a minimum of 1 hour 30 minutes to become meltingly tender; shin up to 2 hours.

6. 6

   Check the salt. If the sauce is too thin, remove the meat and reduce over medium heat to the desired consistency. Serve with tortillas and rice.