Updated: Jun 24
This is a ranch hand favorite on the X7 Bar.. Over the years I have tweaked this recipe until I have it just the way we like it. It is a very forgiving recipe and easy to customize... more spice or less, thicker or thinner.. any way you like it!
Always great with flour tortillas. We also like it as a breakfast taco filling with refried beans and cheese. Down here on the border that is called a "Guisada bean and cheese taco" or a "GBC!"
1 chuck roast OR 2-3 lbs stew meat cut into 1/2 inch pieces
1 medium onion chopped
1 green bell pepper chopped
6 ripe plum tomatoes
2-3 serrano chilies
1 clove garlic
1 tsp salt
1 tsp black pepper
1 tsp dried Mexican oregano
1 tsp chili power
1 small can tomato sauce
1-2 cups water as needed.
Core tomatoes, peel garlic and cut stems off of serranos. Place the tomatoes, chili’s, and garlic in a dry, cast iron skillet and roast for 10 minutes until well charred. After charring, you may remove the tomato skins if desired. I do not. Place the tomatoes, chilies, and garlic into a food processor, add all the spices and blend for 20 seconds until they form a chunky purée. Set aside.
Heat the oil in a large Dutch oven. Add the meat and brown for 10 minutes. Add the onions and continue browning for another 10 minutes. Do not drain the liquid.
Into the Dutch oven, add the tomato chili purée and the can of tomato sauce and stir well. Decrease the heat to low cover and simmer for one hour. Add water as needed to maintain a gravy like consistency.
Serve with warm flour tortillas
This is fairly spicy. For a milder version, spilt the chilis in half lengthwise and remove the seeds and white pith before roasting.