A Texas bowl of red — coarsely cut beef simmered in a chile gravy thickened with masa harina, with no beans and no tomatoes in the traditional San Antonio style. This is a Tex-Mex dish born on the Texas side of the border, distinct from anything cooked in central Mexico.
Toast the chiles
Toast the ancho and guajillo chiles in a dry pan until fragrant.
2 minSoak the chiles
Cover the toasted chiles with hot water and let them soften.
20 minBlend the chile paste
Blend the softened chiles with the garlic, cumin seeds and a little of the soaking liquid into a smooth paste.
Brown the beef
Brown the beef in batches in a hot pot with the oil.
10 minSoften the onion
Add the onion to the pot and cook until softened.
5 minAdd the chile paste and stock
Stir in the chile paste and beef stock and bring to a simmer.
Simmer until tender
Cover and simmer gently until the beef is completely tender.
Thicken with masa
Whisk the masa harina with a little water into a slurry, stir it in, and simmer a final few minutes to thicken.
5 minSeason and serve
Season with salt and serve hot.
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