Cazuela Ranchera

Experience the authentic flavors of Mexican cuisine with Cazuela Ranchera, a hearty beef stew cooked in a vibrant, homemade roasted salsa. This dish showcases a symphony of roasted chiles and tomatoes, creating a delectable ensemble perfect for family dinners or festive gatherings. Serve with warm tortillas, and let your taste buds embark on a flavorful journey from the comfort of your kitchen.

Ingredients

🥩 1 kg Beef Steak, sliced into strips
🌶️ 4 Poblano Chiles, whole, green
🧅 2 Small White Onions, sliced
🍅 7 Red Tomatoes
🧄 3 Garlic Cloves
🌶️ 6 Serrano Chiles
🧅 1/2 White Onion
🌶️ 1 Perón Chile
🧂 1 teaspoon Salt
🌿 1/4 teaspoon Black Pepper, ground
🥄 2-3 tablespoons Cooking Oil
🥄 1-2 tablespoons Lard
💧 1/2 to 1 cup Water

Instructions

1- Prepare the Salsa Ingredients:

• Place the poblano chiles on a hot comal to roast.
• Add red tomatoes, perón chile, 1/2 white onion, garlic cloves, and serrano chiles to roast until slightly charred and softened. Remove stems from the serrano chiles before roasting.

2- Sweat Poblano Chiles:

• Once roasted, place the poblano chiles in a plastic bag to "sweat" for 10-15 minutes to loosen the skin for easier peeling.

3- Chop Onions and Beef:

• While the chiles sweat, slice the white onions and beef into thin strips.

4- Make the Salsa:

• In a molcajete, mash a pinch of salt with the roasted half onion and garlic cloves.
• Add the perón chile and serrano chiles, grind thoroughly.
• Finally, add tomatoes, grind until a rustic salsa forms. Add water to collect remaining salsa.

5- Peel Poblano Chiles:

• Peel charred skin and remove seeds from the poblano chiles.
• Slice into strips.

6- Cook the Beef:

• Heat a cazuela on the comal with lard.
• Add beef strips, season with salt and pepper. Stir until browned and cooked through.

7- Add Onions and Chiles:

• Add onions to the beef, cook until softened.
• Add poblano strips, mix well.

8- Combine with Salsa:

• Pour salsa into the cazuela, add water from rinsing the molcajete. Stir well.

9- Simmer the Stew:

• Allow the stew to simmer on the comal until the flavors meld and the sauce thickens.

10- Make Tortillas (Optional):
- Prepare fresh tortillas using a stone press to accompany the stew.

Prep Time: 45-60 minutes
Cook Time: 30-45 minutes
Total Time: 1 hour 30 minutes to 2 hours
Servings: Depends on portion size
Equipment:

• Wood-burning stove
• Large metal griddle (comal)
• Ceramic cazuela
• Molcajete with tejolote
• Wooden cutting board
• Chef's knife
• Silicone spatula
• Plastic bag
• Ceramic bowls

Cooking Tips:

• Use a molcajete for a more authentic salsa flavor.
• Adjust the number of serrano chiles for desired spiciness.
• Ensure all vegetables are sufficiently roasted for a smoky depth.

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Cazuela Ranchera