Braised Beef with Chipotle and Cactus Paddles

Name: Braised Beef with Chipotle and Cactus Paddles (Carne de Res con Chipotle y Nopalitos)
Yield: 4 to 6 servings
Cuisine: Mexican
Ingredients: ½ teaspoon salt, or to taste; Three 6-inch sprigs of fresh epazote or 1 tablespoon dried, crumbled; 3 nopalitos (cactus paddles), cleaned and cut into ½-inch dice; 3 nopalitos (cactus paddles), cleaned and cut into ½-inch dice; 1 small onion, quartered; 2 canned chipotle chiles en adobo; Three 6-inch sprigs of fresh epazote or 1 tablespoon dried, crumbled; 2 garlic cloves; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 3 tablespoons vegetable oil; 3 large tomatoes; 2 pounds stewing beef such as chuck, cut into 1½-inch cubes

Carne de Res con Chipotle y Nopalitos

Preparation info

4 to 6
servings

Difficulty
Easy

Appears in

The Food and Life of Oaxaca

By Zarela Martínez

Published 1997

About

Lucila Zárate de Fuentes makes this easy but unusual stew—one of the few beef dishes I found in Oaxaca. Serve with rice; Arroz con Elote makes an especially lovely accompaniment.

Ingredients

2 pounds stewing beef such as chuck, cut into 1½-inch cubes
Salt and freshly ground black pepper
3 tablespoons

Americas
Mexico
Main course
Central America
Oaxaca
Gluten-free

Method

Season the meat with salt and pepper to taste. In a large Dutch oven, heat the oil over medium-high heat until not quite smoking. Add the meat and brown quickly, about 2 minutes per side. Pour off as much fat as you can and set aside the pan with the browned meat.

Roast the tomatoes by the directions. When they are cool enough to handle, peel the