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Chiles en Guajillo
San Luis Potosí — Mother recipe · en it
A traditional dish from San Luis Potosí, exquisite and comforting.
⏱️ 30 min prep + 45 min cottura · 4 porzioni · facile
Ingredients
- 8 guajillo peppers
- 200 g of onion
- 100 g of zucchini
- 200 g of tomatoes
- 100 g of kale
- 200 ml of beef broth
- 50 g of butter
- 50 g of oil
- Salt and pepper to taste
- 1 tablespoon of apple cider vinegar
- 1 tablespoon of sugar
- 1 tablespoon of ground cumin
Method
- Prepare the guajillo peppers by slicing them in half lengthwise and removing the seeds.
- In a pan, melt the butter and oil, sauté the onion and peppers for a few minutes.
- Add the chopped tomatoes, onion, and zucchini in slices, sauté for another 5-7 minutes.
- Add the cubed meat, beef broth, salt, pepper, apple cider vinegar, sugar, and cumin, bring to a boil.
- While the stew is boiling, wrap the guajillo peppers around the kale.
- Cover the pot, reduce heat to medium, and cook for 20-25 minutes.
- Serve hot with cayenne pepper on the side.
The story
Chiles en guajillo is a traditional central Mexican dish, particularly popular in San Luis Potosí, where they are lovingly prepared with passion.
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