Create Memories with This Guajillo Guisado

Plate with chile colorado and frijoles
May 4, 2026

Some dishes carry more than flavor—they carry memory. This guisado de carne de res en chile guajillo from chef Felipe Cuevas of Mothers Tacos is one of those. He learned it from his mother, who learned it from her grandmother. It’s simple by design. The chiles do the work, the sauce comes together slowly, and the result is something that feels both familiar and deeply satisfying. It’s the kind of recipe that gets passed down early, taught step by step, and returned to often. A pot of beef simmered in guajillo chiles, garlic, and just enough spice to warm everything through.

La Familia Masa Harina Bundle

Guisado de Carne de Res en Chile Guajillo

Guisado de Carne de Res en Chile Guajillo

Felipe Cuevas

Category

Stews & Guisados

Ingredients

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    • 10 dried guajillo chiles, stems, seeds, and veins removed

    • 2 chiles de árbol

    • 4 Roma tomatoes

    • ¼ white onion

    • 4 garlic cloves

    • ¼ tsp ground cumin

    • 1 tsp beef bouillon

    • Kosher salt

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    • 2 lbs beef chuck, cut into ½” cubes

    • ½ white onion, small dice

    • 4 cloves garlic, minced

    • 1 small Roma tomato, roughly chopped

    • 1 tbsp coarse black pepper

    • Kosher salt

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    • Corn tortillas

    • Frijoles de la olla

    • Optional: pickled red onion, queso fresco, cilantro, epazote salad, charred serrano chiles

    Directions

    1. Toast the guajillo chiles on a comal or skillet over medium heat until fragrant and pliable, turning frequently so they don’t burn. Lightly toast the chiles de árbol and set aside.

    2. Add the tomatoes to a small pot with enough water to cover. Bring to a simmer and cook until softened, about 8–10 minutes.

    3. Transfer the toasted chiles, cooked tomatoes, onion, garlic, cumin, bouillon, and a pinch of salt to a blender. Blend until completely smooth, adding a bit of water if needed. Set aside.

    4. Heat a large skillet over medium-high heat. Season the beef lightly with salt and cook on all sides until browned. Remove and set aside.

    5. To the same pan, add the diced onion, garlic, and chopped tomato. Cook until softened and slightly jammy. Return the beef to the pan.

    6. Pour in the blended chile sauce and stir to coat. Reduce heat to low and let simmer gently until the sauce thickens slightly and coats the meat evenly, about an hour. Adjust seasoning and consistency as needed, adding a bit of water as necessary—the sauce should be fluid but cling to the meat.

    7. Serve warm with cilantro, tortillas, and your choice of sides.

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