A bold, smoky stew of tender beef simmered in a rich sauce of roasted tomatoes, tomatillos, and dried chiles, with a complex recado that delivers serious heat.
Ingredients
1kg beef chuck, cubed
4 Roma tomatoes
4 tomatillos, husked
4 dried guaque chiles
2 dried pasa chiles
1 onion, quartered
5 cloves garlic
2 tbsp achiote paste
1 cinnamon stick
3 whole cloves
1 tsp black peppercorns
8 cups water
Salt
Cilantro for garnish
Instructions
1Boil beef in salted water for 1.5 hours until tender. Reserve broth.
2Toast dried chiles on a comal until fragrant and pliable. Soak in hot water 20 min.
3Roast tomatoes, tomatillos, onion, and garlic on the comal until charred.
4Blend soaked chiles, roasted vegetables, achiote, cinnamon, cloves, and peppercorns with 1 cup broth.
5Strain sauce into a pot. Add cooked beef and 2 cups broth.
6Simmer 30 min until sauce thickens and flavors meld. Season with salt, garnish with cilantro.
Did You Know?
Revolcado is traditionally one of Guatemala's spiciest dishes — the combination of guaque and pasa chiles delivers a deep, building heat that sneaks up on you.