This was a gift from my mother’s dearest friend, a true Southern gal. You never forget the flavor because it is both sweet and savory. You can put it on anything, such scrambled eggs or grilled cheese.
| Prep Time: | 30 mins |
| Cook Time: | 2 hrs 15 mins |
| Total Time: | 2 hrs 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 cups water
- ½ teaspoon salt
- 2 pounds beef stew meat, cut into 1 1/2 inch cubes
- 4 tablespoons guajillo chile powder
- 2 cloves garlic, minced
- 1 ¼ teaspoons dried Mexican oregano
- 2 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
- ¼ teaspoon ground cumin
- 1 tablespoon chopped fresh parsley
- salt to taste
Instructions
- In a saucepan, combine water, 1/2 teaspoon salt, and beef cubes. Bring to boil, reduce heat, and simmer for 30 minutes.
- Combine the chile powder, minced garlic, and oregano in a small bowl. Add enough of the beef cooking water to make a paste. After 30 minutes, stir the spice paste into the beef mixture.
- Heat oil in a large heavy skillet over medium heat. Cook flour, stirring constantly, until golden brown. Take 1 cup of the spiced cooking water and whisk it into the flour mixture until smooth. Stir in the cumin, chopped parsley, and salt.
- Transfer the thickened sauce mixture into the saucepan with the beef. Simmer until tender, about 1 1/2 hours.
- Use any red chile powder: Anaheim, New Mexico, Guajillo.
Nutrition Facts
| Calories | 673 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 152 mg |
| Dietary Fiber | 3 g |
| Protein | 43 g |
| Saturated Fat | 19 g |
| Sodium | 600 mg |
| Sugars | 1 g |
| Fat | 52 g |
| Unsaturated Fat | 0 g |
Reviews
This makes an outstanding sauce and the flavor is outrageous. This is defiantly a new favorite.
will definitely make this again. Quite tasty.
This recipe is awesome! Will definitely make again.
Wow! This was spicy! 4 Tbsp red pepper flakes was WAY too much. I used only 2 Tbsp and we were sweating and our lips were burning. Despite the bite, it had a great flavor! We’ll cook this one again, but probably only with 3-4 teaspoons of the red pepper flakes.