Carne guisada – beef and potato stew in tomato and chilli sauce

Ingredients for 4 portions

• 3Guajillo chiles
• 800 gBeef chuck, in 3 cm cubes
• to tasteSalt
• to tasteBlack pepper
• 4Tomatoes
• 3 clovesGarlic
• 3 mlCumin
• 2 tbspRapeseed oil
• 1Yellow onion, chopped
• ≈ 750 mlWater
• 1 cubeBeef stock
• 600 gPotato, in large chunks

On the side

• 12Corn tortillas

Method

1. Snip the stems, seeds and veins from the guajillo chillies and soak them in hot water for 10 minutes, until soft.
2. Meanwhile, cut the beef into 3 cm cubes, pat dry and season with salt and pepper.
3. Drain the chillies and blend them with the tomatoes, garlic, cumin and a little of the water until completely smooth.
4. Heat the oil in a heavy casserole over a medium-high heat and brown the beef in batches, about 10 minutes in all.
5. Add the onion and fry for 3 minutes, until translucent.
6. Strain the sauce over the meat (careful, it spits) and fry, stirring, for 5 minutes. Pour in the rest of the water, crumble in the stock cube and bring to the boil.
7. Lower the heat, cover and simmer for 1 hour 10 minutes, stirring now and then and adding a little water if needed.
8. Meanwhile, peel the potatoes and cut them into large chunks.
9. Add the potatoes and simmer, covered, for 25 more minutes, until the beef is very tender and the potatoes are cooked. Season with salt.
10. Meanwhile, warm the tortillas in a dry frying pan and wrap them in a tea towel.
11. Serve the beef and potatoes with plenty of sauce and the warm tortillas.

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