Beef Chile Pasado is a traditional Mexican dish that combines tender, shredded beef with the deep, smoky, and earthy flavors of chile pasado—a dried, roasted chile that has been rehydrated to bring out its unique taste. This recipe is a treasure from northern Mexico, particularly in the states of Chihuahua and Durango, where chile pasado is a culinary specialty. The combination of the beef, chiles, and aromatic spices creates a dish that is rustic, comforting, and absolutely bursting with flavor.
Chile pasado, which translates to “aged or passed chile,” is made by drying roasted fresh chiles like poblano or Anaheim. The drying process intensifies the chiles’ flavor, giving them a smoky complexity that is unlike any other. When paired with beef, the chiles create a hearty and robust dish that works beautifully as a main course served with rice, beans, or warm tortillas.
While chile pasado can be difficult to find outside of Mexico, this recipe will also guide you on how to recreate its signature flavors using more commonly available ingredients, making it accessible for everyone. Whether you’re looking to try a classic Mexican dish or want to bring something new to the table, Beef Chile Pasado is sure to impress with its depth of flavor and satisfying texture.
Why You’ll Love This Recipe
- Rich, Complex Flavors: The smoky, earthy chile pasado paired with tender beef creates a robust and deeply flavorful dish.
- Traditional Mexican Cuisine: This recipe is steeped in tradition, offering an authentic taste of northern Mexican cooking.
- Versatile: Serve it as a main dish with rice and beans or use it as a filling for tacos, burritos, or enchiladas.
- Customizable: Can be made mild or spicy, depending on your preference.
- Halal-Friendly: Made with halal beef and simple, wholesome ingredients.
- Great for Meal Prep: This dish tastes even better the next day and reheats beautifully, making it ideal for leftovers or meal planning.
Preparation Time and Servings
- Prep time: 20 minutes
- Cook time: 2 hours (includes time for beef to tenderize)
- Total time: 2 hours 20 minutes
- Yield: 6 servings
- Serving Size: About 1 cup
Nutritional Information (per serving)
- Calories: 350
- Carbohydrates: 8g
- Protein: 35g
- Fat: 20g
- Fiber: 2g
- Sugar: 3g
Ingredients
For the Beef
- 2 pounds beef chuck roast, trimmed and cut into large chunks
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
For the Chile Sauce
- 6-8 dried chile pasado (or substitute with 6-8 dried poblano or Anaheim chiles)
- 2 medium tomatoes, roasted
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- ½ teaspoon ground oregano (Mexican oregano preferred)
- 2 cups beef broth (or water)
- ½ teaspoon salt (adjust to taste)
Optional Garnishes and Additions
- Fresh cilantro, chopped
- Crumbled queso fresco
- Lime wedges
To Serve
- Warm flour or corn tortillas
- White rice
- Refried beans
Step-by-Step Instructions
Step 1: Prepare the Beef
Season the beef chunks with salt and black pepper on all sides. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Once hot, add the beef in batches, searing each piece on all sides until browned. This process locks in the flavor. Remove the beef from the pot and set aside.
Step 2: Rehydrate the Chiles
While the beef is browning, prepare the chile pasado. If you’re using chile pasado, rinse them briefly under cold water to remove any dust, then place them in a bowl and cover with warm water to rehydrate for about 15-20 minutes. If using dried poblano or Anaheim chiles, toast them briefly in a dry skillet over medium heat until fragrant, then soak them in warm water until soft. Once rehydrated, remove the stems and seeds from the chiles and set them aside.
Step 3: Blend the Chile Sauce
In a blender, combine the rehydrated chiles, roasted tomatoes, 1 cup of beef broth, and a pinch of salt. Blend until smooth. If the mixture is too thick, add more broth, 1 tablespoon at a time, until it reaches a pourable consistency.
Step 4: Cook the Aromatics
In the same pot used to brown the beef, add the diced onion and cook over medium heat for 3-4 minutes, or until softened. Stir in the minced garlic, cumin, and oregano, cooking for an additional 30 seconds until fragrant.
Step 5: Simmer the Beef in the Sauce
Return the seared beef to the pot with the cooked aromatics. Pour the blended chile sauce over the beef, ensuring the meat is fully coated. Add the remaining beef broth to the pot and stir to combine. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot with a lid and let the beef cook for 1 ½ to 2 hours, or until it is fork-tender and the flavors have melded together. Stir occasionally to prevent sticking.
Step 6: Adjust Seasoning and Consistency
Once the beef is tender, taste the sauce and adjust the seasoning with more salt if needed. If the sauce is too thick, add a splash of beef broth or water to thin it to your desired consistency.
Step 7: Shred the Beef
Using two forks, shred the beef directly in the pot. Mix it well with the sauce so that every piece is coated in the rich, smoky flavors of the chile pasado.
Step 8: Serve and Garnish
Serve the Beef Chile Pasado hot with warm tortillas, rice, and refried beans. Garnish with fresh cilantro, crumbled queso fresco, and a squeeze of lime for an extra burst of flavor.
Ingredient Background
Chile Pasado: A specialty of northern Mexico, chile pasado is made by drying roasted chiles like poblano or Anaheim. It has a rich, smoky flavor that makes it unique and distinct from other dried chiles. If chile pasado isn’t available, dried poblanos or Ancho chiles are excellent substitutes.
Beef Chuck Roast: This cut is ideal for slow cooking because it becomes incredibly tender when simmered over low heat. Other options include brisket or stewing beef.
Tomatoes: Roasted tomatoes add sweetness and depth to the chile sauce, balancing the smoky and spicy flavors of the chiles.
Mexican Oregano: Stronger and more citrusy than Mediterranean oregano, it’s a key herb in Mexican cuisine. If unavailable, regular oregano works as a substitute.
Technique Tips
- Don’t Skip the Searing: Browning the beef before simmering adds a rich depth of flavor to the dish.
- Strain the Chile Sauce: If you prefer a smoother sauce, strain the blended chile mixture through a fine-mesh sieve before adding it to the pot.
- Low and Slow: The longer the beef simmers, the more tender and flavorful it becomes. Be patient—it’s worth it!
- Adjust Heat Levels: For a spicier dish, include the seeds from the chiles or add a dried chile de árbol to the sauce.
Alternative Presentation Ideas
- Taco Filling: Use the shredded Beef Chile Pasado as a filling for tacos, topped with fresh cilantro, diced onions, and queso fresco.
- Burrito Bowls: Serve the beef over a bed of rice and beans, with your favorite toppings like guacamole and salsa.
- Enchilada Stuffing: Roll the beef in tortillas, place them in a baking dish, and cover with cheese and enchilada sauce. Bake until bubbly.
- Stuffed Poblano Peppers: Use the beef as a filling for roasted poblano peppers, topped with cheese and baked until golden.
Additional Tips for Success
- Make It Ahead: This dish tastes even better the next day, as the flavors continue to develop. Prepare it a day in advance and reheat before serving.
- Freezer-Friendly: Freeze leftover Beef Chile Pasado in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
- Double the Batch: This recipe scales easily, making it perfect for meal prepping or feeding a crowd.
Recipe Variations
- Vegetarian Chile Pasado: Replace the beef with roasted vegetables like zucchini, mushrooms, and potatoes for a meatless version.
- Cheesy Chile Pasado: Add a layer of shredded cheese (such as Monterey Jack) to the pot during the final 10 minutes of cooking for a creamy, cheesy variation.
- Chile Pasado with Pork: Substitute beef with pork shoulder or pork butt for a different flavor profile.
Freezing and Storage
- Refrigerate Leftovers: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of water or broth if needed.
- Freeze for Later: Allow the dish to cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Healthier Twist Ideas
- Lean Protein: Use lean beef cuts like sirloin to reduce fat content.
- More Veggies: Add diced bell peppers, zucchini, or spinach to the pot for extra nutrients.
- Reduce Sodium: Use low-sodium beef broth and season lightly with salt.
Serving Suggestions for Events
- Fiesta Dinner: Pair Beef Chile Pasado with Mexican rice, refried beans, and a fresh salad for a festive dinner spread.
- Taco Bar: Include the beef as one of the protein options in a DIY taco bar with various toppings and salsas.
- Family Meal: Serve it family-style in a large dish with tortillas on the side for everyone to make their own tacos.
Special Equipment
- Dutch Oven or Heavy Pot: A heavy pot is ideal for slow-cooking the beef and ensuring even heat distribution.
- Blender: Essential for blending the chile sauce into a smooth, rich consistency.
- Tongs or Meat Forks: Useful for shredding the beef once it’s tender.
Frequently Asked Questions
- Can I use a slow cooker for this recipe? Yes, brown the beef and prepare the chile sauce as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours.
- What if I can’t find chile pasado? Substitute with dried poblano or Anaheim chiles, which provide a similar flavor profile.
- How do I make it spicier? Add extra chiles or include the seeds for more heat. You can also add a pinch of cayenne or chipotle powder.
- Can I use ground beef? While traditional recipes use shredded beef, ground beef can be used for a quicker version. Adjust the cooking time accordingly.
- What’s the best side dish for this recipe? Mexican rice, refried beans, and warm tortillas are classic pairings for Beef Chile Pasado.
- How do I store leftovers? Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.
- Can I use chicken instead of beef? Yes, shredded chicken works well as a substitute. Use boneless, skinless chicken thighs or breasts.
- Can I make it dairy-free? This recipe is naturally dairy-free, but avoid adding cheese or sour cream if you want to keep it that way.
Conclusion
Beef Chile Pasado is a comforting, deeply flavorful dish that showcases the richness of traditional northern Mexican cuisine. The smoky chiles, tender beef, and perfectly seasoned sauce come together to create a meal that’s perfect for any occasion. Whether served with rice and beans, folded into tacos, or used as an enchilada filling, this dish is versatile, hearty, and sure to be a hit with family and friends. Make it your own by customizing the spice level and accompaniments, and enjoy a taste of authentic Mexican cooking right in your own kitchen!
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Beef Chile Pasado
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
Ingredients
For the Beef
- 2 pounds beef chuck roast, trimmed and cut into large chunks
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
For the Chile Sauce
- 6–8 dried chile pasado (or substitute with 6–8 dried poblano or Anaheim chiles)
- 2 medium tomatoes, roasted
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- ½ teaspoon ground oregano (Mexican oregano preferred)
- 2 cups beef broth (or water)
- ½ teaspoon salt (adjust to taste)
Optional Garnishes and Additions
- Fresh cilantro, chopped
- Crumbled queso fresco
- Lime wedges
To Serve
- Warm flour or corn tortillas
- White rice
- Refried beans
Instructions
Step 1: Prepare the Beef
Season the beef chunks with salt and black pepper on all sides. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Once hot, add the beef in batches, searing each piece on all sides until browned. This process locks in the flavor. Remove the beef from the pot and set aside.
Step 2: Rehydrate the Chiles
While the beef is browning, prepare the chile pasado. If you’re using chile pasado, rinse them briefly under cold water to remove any dust, then place them in a bowl and cover with warm water to rehydrate for about 15-20 minutes. If using dried poblano or Anaheim chiles, toast them briefly in a dry skillet over medium heat until fragrant, then soak them in warm water until soft. Once rehydrated, remove the stems and seeds from the chiles and set them aside.
Step 3: Blend the Chile Sauce
In a blender, combine the rehydrated chiles, roasted tomatoes, 1 cup of beef broth, and a pinch of salt. Blend until smooth. If the mixture is too thick, add more broth, 1 tablespoon at a time, until it reaches a pourable consistency.
Step 4: Cook the Aromatics
In the same pot used to brown the beef, add the diced onion and cook over medium heat for 3-4 minutes, or until softened. Stir in the minced garlic, cumin, and oregano, cooking for an additional 30 seconds until fragrant.
Step 5: Simmer the Beef in the Sauce
Return the seared beef to the pot with the cooked aromatics. Pour the blended chile sauce over the beef, ensuring the meat is fully coated. Add the remaining beef broth to the pot and stir to combine. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot with a lid and let the beef cook for 1 ½ to 2 hours, or until it is fork-tender and the flavors have melded together. Stir occasionally to prevent sticking.
Step 6: Adjust Seasoning and Consistency
Once the beef is tender, taste the sauce and adjust the seasoning with more salt if needed. If the sauce is too thick, add a splash of beef broth or water to thin it to your desired consistency.
Step 7: Shred the Beef
Using two forks, shred the beef directly in the pot. Mix it well with the sauce so that every piece is coated in the rich, smoky flavors of the chile pasado.
Step 8: Serve and Garnish
Serve the Beef Chile Pasado hot with warm tortillas, rice, and refried beans. Garnish with fresh cilantro, crumbled queso fresco, and a squeeze of lime for an extra burst of flavor.
- Prep Time: 20 minutes
- Cook Time: 2 hours (includes time for beef to tenderize)
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Fat: 20g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g