Mexican “Bourguignon” Chile Con Carne

Name: Mexican “Bourguignon” Chile Con Carne
Cuisine: Mexico
Ingredients: 1 dried guajillo chile, stems and seeds removed; 1 dried ancho chile, stems and seeds removed; 2 cups (480 ml) beef stock; 2 tablespoons canola oil; 6 slices thick-cut bacon, cut into lardons ¼ inch (6 mm) thick and 1 inch (2.5 cm) long; 4 pounds (1.8 kg) boneless short ribs, cut into 2-inch (5-cm) pieces; 1 pound (455 g) fresh pearl onions, blanched and peeled, or frozen pearl onions, or 1 yellow onion, finely diced; 1 pound (455 g) fresh pearl onions, blanched and peeled, or frozen pearl onions, or 1 yellow onion, finely diced; 1 pound (455 g) fresh pearl onions, blanched and peeled, or frozen pearl onions, or 1 yellow onion, finely diced; 3 cloves garlic, finely chopped; ½ pound (225 g) cremini mushrooms, cut into quarters lengthwise; 10 baby carrots, peeled; 2 tablespoons tomato paste; 1 tablespoon yellow masa harina, preferably Masienda brand, plus more if needed; 1 teaspoon ground cumin; 1 teaspoon paprika; ½ teaspoon dried Mexican oregano; ½ teaspoon freshly ground black pepper; 1 bay leaf; 1 cup (240 ml) dry red wine; 8 fingerling potatoes; 1 tablespoon coarse sea salt; Shredded Monterey Jack cheese, crema, diced red onion, sliced green onions, chopped fresh cilantro, and/ or fresh lime juice, for topping; Shredded Monterey Jack cheese, crema, diced red onion, sliced green onions, chopped fresh cilantro, and/ or fresh lime juice, for topping; Shredded Monterey Jack cheese, crema, diced red onion, sliced green onions, chopped fresh cilantro, and/ or fresh lime juice, for topping; Shredded Monterey Jack cheese, crema, diced red onion, sliced green onions, chopped fresh cilantro, and/ or fresh lime juice, for topping; Shredded Monterey Jack cheese, crema, diced red onion, sliced green onions, chopped fresh cilantro, and/ or fresh lime juice, for topping

Preparation info

Makes
6 to 8
Servings

Difficulty
Easy

Appears in

Convivir

By Rogelio Garcia

Published 2024

About

This recipe is part of my repertoire of French-Mexican fusion cuisine known as la comida afrancesado. In this Mexican take on the French favorite, I’ve opted for a California pinot instead of a French burgundy for the requisite red wine. “Bourguignon” is also known as beef burgundy. The red wine and classic combination of pearl onions, mushrooms, and bacon lardons make it French, but the chiles and Mexican oregano, plus the option of thickening the stew with masa harina (in lieu of making a

Ingredients

Americas
Mexico
Soup
Central America

Ingredients

Method