A comforting homemade Mexican favorite featuring tender strips of beef and soft potatoes slowly simmered in a rich red chile tomato sauce. This hearty dish is traditionally served with fluffy Mexican rice, warm tortillas, and fresh lime.

Why You’ll Love This Recipe

Authentic Mexican comfort food

Rich smoky red chile sauce

Tender beef that melts in your mouth

Simple pantry ingredients

Perfect for family dinners

Even better the next day

Recipe Information

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Servings: 6

Ingredients:

For the Beef

2 lbs beef sirloin or chuck steak, cut into bite-size strips

2 tablespoons vegetable oil

1 large white onion, sliced

4 garlic cloves, minced

2 medium Yukon Gold potatoes, peeled and cubed

1 teaspoon kosher salt

1 teaspoon black pepper

1 teaspoon ground cumin

1 teaspoon Mexican oregano

For the Red Chile Sauce

5 dried guajillo chiles

2 dried ancho chiles

2 Roma tomatoes

2 tablespoons tomato paste

2 garlic cloves

½ white onion

2 cups beef broth

1 teaspoon smoked paprika

1 teaspoon chicken bouillon

1 bay leaf

For Serving

Mexican red rice

Warm corn tortillas

Fresh cilantro

Lime wedges

Instructions:

Step 1: Prepare the Chile Sauce

Remove the stems and seeds from the dried chiles.

Toast them in a dry skillet for 20–30 seconds per side, being careful not to burn them.

Place the chiles in hot water and soak for 15 minutes until softened.

Meanwhile, roast the tomatoes, onion, and garlic until lightly charred.

Blend together:

Soaked chiles

Roasted tomatoes

Onion

Garlic

Tomato paste

Beef broth

Smoked paprika

Chicken bouillon

Blend until completely smooth, then strain through a fine mesh sieve for a silky sauce.

Step 2: Brown the Beef

Heat the oil in a large Dutch oven or heavy pot.

Season the beef with salt, pepper, cumin, and oregano.

Brown the beef in batches over medium-high heat until nicely caramelized.

Remove and set aside.

Step 3: Build the Stew

In the same pot, sauté the sliced onion until softened.

Return the beef to the pot.

Pour in the strained chile sauce.

Add the bay leaf.

Bring to a gentle simmer.

Cover and cook for 35 minutes.

Step 4: Add the Potatoes

Add the cubed potatoes.

Continue simmering for 20–25 minutes, or until the potatoes are tender and the beef is very soft.

Taste and adjust the seasoning with additional salt if needed.

Step 5: Serve

Serve generous portions over fluffy Mexican rice.

Garnish with chopped cilantro and a squeeze of fresh lime.

Serve with warm corn tortillas for scooping up the rich chile sauce.

Chef’s Tips

Chuck roast produces the most tender, flavorful results after simmering.

Straining the chile sauce creates the smooth texture found in traditional Mexican home cooking.

Let the stew rest for 10 minutes before serving to deepen the flavors.

This dish tastes even better after sitting overnight in the refrigerator.

Storage

Refrigerator: Up to 4 days in an airtight container.

Freezer: Freeze for up to 3 months.

Reheat: Warm gently on the stovetop with a splash of beef broth if needed.

Serving Suggestions

Pair this homemade Mexican classic with:

Mexican red rice

Refried beans

Fresh avocado slices

Pickled jalapeños