Braised Beef in Smoky Morita Chile

About this recipe

Braised beef in morita chile is a stew of exceptional depth from central Mexico: the beef slow-cooks in a sauce of smoky morita chile - the small, dried smoked version of jalapeño - with roasted tomato, garlic, onion and herbs, creating a dark red-brown stew with a smoky, gently spiced flavour that only long hours of cooking can develop.

1. 1

   Cut the beef into 4-5 cm cubes. Season with salt and pepper. In a casserole with hot oil, brown in batches on all sides over high heat. Set aside.

   💡 Browning in batches prevents the water lowering the temperature and steaming the meat.

2. 2

   Toast the morita chiles in the same oil for 30 seconds per side. Remove. Char the tomatoes, onion and garlic on the comal.

3. 3

   Blend the chiles with the charred tomatoes, garlic, onion, oregano and marjoram with a little of the stock.

4. 4

   Fry the sauce in the fat left from browning the meat over high heat, stirring for 5 minutes. Add the beef stock.

5. 5

   Add the beef and cook covered over very low heat for 60-75 minutes until the meat is very tender. Adjust salt.

   💡 The slower the cooking, the more tender and flavourful the meat.

6. 6

   Serve in a deep bowl with red rice and corn tortillas.