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

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

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