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.
To cook the meat
- 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
For the California Chili sauce
- 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
For the Guisado (beef filling)
- 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 Chili sauce
- Salt to taste
- Cooking the meat: In a casserole dish (Dutch oven) cook the beef and pork with a tomato cut in half, half a peeled onion, a garlic clove and if you can find a bone marrow add it as well, season with salt to taste and add water until the meat is covered.
- Cook for an hour until is tender (remember to remove the impurities, the froth that forms on top).
- When the meat is cooked, remove it from the broth, leave the beef broth aside and shred the beef with your hands or with the help of a fork. When it is all thinly shredded, cut it into small pieces and set aside.
- Making the red sauce 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.