Servings: 6 / Prep time: 5 mins / Cook time: 1 hr 5 mins

stewed beef in pasilla chile sauce

Ingredients

  • 2 1/4 lb boneless beef for stewing, diced
  • 1/2 onion
  • 3 garlic cloves
  • 1/2 tsp salt
  • 2 tbsp olive oil
  • 6 tbsp Mölli Oaxaca Marinade
  • 3/4 cup beef broth (reserved broth from cooking meat, strained)
  • 2 red potatoes, quartered, cooked in water.
  • Salt to taste

Directions

  1. Place meat, onion, garlic and 1/4 tsp salt in a medium pot. Add water until meat is fully covered. Bring to a boil, then simmer for 1 hour (you can cook it in a slow cooker for 8 hrs on low). Remove meat from pot. Let cool broth; strain and reserve.
  2. Heat oil in a medium saucepan, add the Oaxaca marinade, cook over medium heat for 2-3 minutes stirring frequently until aromatic. Add beef broth and stir. Cook for 2-3 more minutes or until sauce thickens. Season with salt to taste.
  3. Add meat and potatoes to saucepan. Stir well to combine and heat for 5 minutes. Serve stewed beef with a side of white rice, sliced avocados and warm tortillas. Provecho!