Low and slow Mexican Guajillo Beef Bowls packed with lime dressed cabbage, cotija cheese, cumin pinto beans and Mexican rice
Slow cooked in Mexican peppers and cinnamon, these Mexican Guajillo Beef Bowls are perfect for piling high with Cumin Pinto Beans, Mexican Rice and fresh toppings like your favorite pico de gallo & cotija cheese.
Spice Up Your Pinto Beans
The addition of a teaspoon of roasted cumin transforms ordinary pinto beans into Ahh – Mazing pinto beans. Whether you have canned pinto beans or soaked overnight pinto beans, they need a little extra flavor before they reach the plate. If I have extra time, I saute a few slivers of sweet yellow onion, maybe a strip of bacon and definitely a teaspoon of smoked cumin.
- 2 cans pinto beans
- 1 tsp. smoked cumin
- 1/4 sweet yellow onion, sauteed
The Easiest Mexican Rice
My favorite go-to rice is Basmati rice. I like how light and fluffy the grains of rice are and it works really well in my Mexican rice. A few additions to the package directions turn white rice into a lightly seasoned Mexican rice. Start by following package directions for the smallest serving using 1 cup dried rice , then add one Knorr chicken tomato bouillon cube and a tablespoon of jarred Mezzetta California Hot Mix. Cook for indicated time on package directions.
You can find Mezzetta California Hot Mix in the condiment aisle of your grocery, usually by the pickled jalapenos, olives and pickles. It is a hot pickled mix of jalapeno peppers, celery, carrot. And the Knorr chicken tomato bouillon can be found usually in the Mexican aisle of your grocery.
- 2 cups water
- 1 Knorr chicken tomato bouillon cube
- 1 tbsp Mezetta California Hot Mix
- 1 cup Basmati white rice
Mexican Guajillo Beef Bowls
Ingredients
Guajillo Beef
- 3 Guajillo chili dried
- 3 Pasilla chili dried
- 1 cinnamon stick
- 3-4 cloves garlic large
- 2 cups chicken broth
- 2 lb beef stew meat cubed
- 2 tbsp Tajin Mexican seasoning
- 1 tsp cumin
- 2 tsp corn starch
- 2 tbsp lard or bacon fat
- 2 bay leaves
- 3-4 cups water
Cumin Pinto Beans
- 1/4 sweet yellow onion slivered
- 1 tsp lard or bacon fat
- 2 cans pinto beans
- 1 tsp cumin
Mexican Rice
- 2 cups water
- 1 cube Knorr chicken tomato bouillon
- 1 cup Basmati white rice
- 1 tbsp Mezzetta California Hot Mix
Instructions
Guajillo Beef
- Heat chicken broth until simmering.
- Toast dried Guajillo pepper, Pasilla pepper and cinnamon stick in dry pan over medium high heat for a minute or so to release flavor. Add to blender with garlic and pour hot chicken broth over the top. Let cool just enough to blend easily to a liquid.
- Mix together Tajin seasoning, cumin and corn starch. Season beef stew meat with mixture.
- Heat lard or bacon fat in a dutch oven over medium high heat. Working in batches, sear beef stew meat until browned and crispy on the edges. Remove to a bowl while you sear all remaining pieces. When done, place seared meat and juices back in the dutch oven.
- Add content of blender mixture to beef stew meat. Add bay leaves. Add enough water to just cover meat. reduce heat to low. Cover partially and cook for about 4 hours. Liquid should reduce and meat should be tender.
- Serve with Cumin Pinto Beans and Mexican Rice. Top with fresh pico de gallo, shredded cabbage, lime and cotija cheese.
Cumin Pinto Beans
- Saute onion in a teaspoon of lard or bacon fat.
- Empty two cans pinto beans into pan with sauteed onion. Add cumin and heat until warm.
Mexican Rice
- Heat water and chicken tomato bouillon to a simmer over high heat.
- Add rice and Mezzetta California Hot Mix.
- Cover and reduce heat to low.
- Cook until water is absorbed 15 – 20 minutes
