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Mexican Guajillo Beef Bowls

Low and slow Mexican Guajillo Beef Bowls packed with lime dressed cabbage, cotija cheese, cumin pinto beans and Mexican rice.
Prep Time15 mins
Cook Time4 hrs
Course: Dinner, Salad
Cuisine: Mexican
Keyword: Mexican Bowl, Shredded Mexican Beef
Servings: 6

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