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Guajillo Pepper Beef

Serves: 10 portions (2 tamales ea.)


  • 6 dried guajillo peppers
  • 5 cups water (plus 1 separate cup)
  • ½ tbsp. olive oil
  • 2 cups onion, finely chopped
  • 1 cup carrot, finely chopped
  • 1 cup celery, finely chopped
  • 4 garlic cloves (2 whole and 2 minced)
  • 1.5 lbs. lean chuck roast, cubed


  • 1 ½ tsp. sea salt
  • 1 tsp. cumin
  • 1 tsp. ground árbol chile peppers
  • 2 tbsp. Mexican oregano



  1. Preheat Casserole 6 minutes on medium heat (PL5 on Induction Burner). In the Saucepan, add guajillo peppers, 4 cups of water, and boil until rehydrated.
  2. Add olive oil, onion, carrot, and celery to Casserole and sauté 1 minute. Add minced garlic, sauté 1 minute more, and add splash of water from Saucepan.
  3. Remove peppers from Saucepan, add to Blender with 2 whole garlic cloves, and use pre-programmed “DIPS/SPREADS” mode to combine. Once cycle is complete, add water from Saucepan and blend again using “DIPS/SPREADS” mode.
  4. Pour paste through a strainer into Casserole with vegetables. Add remaining cup of water to Blender to loosen remaining paste and pour through strainer into Casserole.
  5. Add beef and seasoning to Casserole, stir to combine, cover, and cook 55 minutes.
  6. Uncover, remove meat, and let cool. Place meat in Mixing Bowl of Stand Mixer, connect Flat Beater attachment, and shred. Add meat back to Casserole, stir, and cook 5 minutes more.
  7. You can have the beef as a filling for tamales and tacos, or serve by itself with rice.
Guajillo Pepper Beef

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