Guisado de arriero norteño
Mexican cuisine › Northern · Cooking Con Claudia · ♥ 4.5K likes · 62K views · 5 min video
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Read about roasts in the BrightCulinary Book
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Ingredients
Method
Techniques
- 2 cloves garlic cloves
- 2 tsp salt
- 2 whole chile poblanos
- 2 whole anaheim peppers
Roast the poblanos and Anaheim peppers all over, then seal in a plastic bag to sweat.
- oil
- 4 whole roma tomatoes
- 1 whole tomatillo
- ¼ whole onion
- 3 whole chiles serranos
Over medium-high heat with a little oil, place the halved tomatoes face down with the tomatillo, the quarter onion and the serranos; cook 3 minutes, flip and cook 2 minutes more, then transfer to the blender cup.
Charring the salsa vegetables
- 2 whole chile guajillos
Lightly fry the garlic cloves and the cleaned, seeded guajillos for 30 seconds per side; add to the blender cup.
- 1 tsp big bouillon
- 1 cup bean broth
Add a teaspoon of bouillon and a cup of bean broth (or water) and blend until smooth.
Peel the roasted peppers, remove stems and seeds, cut into rajas and then into small cubes.
- 2 lb beef chuck cross rib steaks
- 1 tsp onion powder
- 1 tsp black pepper
Over high heat, add the beef with salt, onion powder and black pepper; let it brown and release its juice, then cook about 5 minutes until the juice evaporates.
Browning the beef until the juice evaporates
- oil
- ½ whole onion
Add a little oil and the half onion and saute about 3 minutes.
- 2 cup pinto beans
- water
Add the rajas and pinto beans, then the salsa, rinsing the blender cup with a little water; bring to a full simmer.
Taste for salt, reduce to medium-low and simmer 5 to 10 minutes more.