This weekend is going to be a special day in Mexico, on February 2nd we celebrate “El Día de la Candelaría), it is a tradition to make tamales, so my mum and I are getting ready to make a tamaliza!!
This recipe is for the filling for the tamales Sinaloa style, but it is so good this stew that I usually eat it in tacos or tortas or burritos.
- 250 gr skirt beef and 250 gr pork meat
- 1 L water
- 2 or 3 pieces of bone marrow
- 3 small tomatoes cut in half
- 1 medium onion cut in half
- 2 small cloves of garlic peeled
- Salt to taste
- 8 dried California chillies or New Mexico, deseeded and cooked in water for 5 min.
- The tomatoes, onion, garlic and some beef stock from when you cooked the meat.
- Some of the beef stock from the meat
- Shredded beef (the beef you cooked)
- 50 ml of beef stock
- 2 big tomatoes chopped in thin semi slices.
- 1 medium onion julienne
- 1 green pepper julienne
- Some California Chilli sauce
- Salt to taste
Take the seeds and stem off from the dried chillies and introduce them in hot boiling water for 10 min.
In a blender add the tomatoes, onion and garlic that were used for cooking the meat and use some of the stock and blend very well until the sauce is very smooth. Set aside.
Cooking the Guisado
Use a big frying pan. Heat the oil and add the tomatoes, onions and green pepper.
After a few minutes add the shredded beef and cook for 5 more min.
Then add some of the California chilli sauce. Use some of the beef stock to dissolve maseca flour and add it to the Guisado. Cook for around 10 min at low heat, making sure it doesn’t stick to the bottom.
Taste if it needs salt and cook for 5 more min. Use it as a tamal filling or have it in tacos or burritos.