If you’ve been curious about cooking with traditional Mexican dried chiles but weren’t sure where to start, this recipe is a perfect introduction. The combination of mild ancho, flavorful guajillo, and a touch of spicy chile de árbol creates a rich, smoky sauce that coats tender beef and vegetables beautifully. It’s simple enough for beginners, packed with authentic flavor, and perfect for serving with warm tortillas or rice.
Ingredients
- 12 oz (340 g) beef sirloin, thinly sliced
- 1 dried ancho chile, seeded
- 2 dried guajillo chiles, seeded
- 1 dried chile de árbol, seeded (optional for extra heat)
- 1 medium Roma tomato, halved
- 2 garlic cloves
- 1/4 medium onion
- 1 tablespoon vegetable oil
- 1 small zucchini, sliced
- 1 small red bell pepper, sliced
- 1 cup beef broth
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh cilantro for garnish
- Lime wedges for serving
Serves 2-3 people.
Instructions
Place the dried chiles in a bowl and cover them with hot water. Let them soak for about 20 minutes until softened.
Meanwhile, roast the tomato, garlic, and onion in a dry skillet over medium heat until lightly charred and fragrant.
Transfer the softened chiles, roasted tomato, garlic, onion, cumin, oregano, and beef broth to a blender. Blend until smooth.
Heat the oil in a large skillet over medium-high heat. Add the beef strips and cook for 3-4 minutes until lightly browned.
Add the bell pepper and zucchini. Cook for another 3 minutes, stirring occasionally.
Pour the chile sauce into the skillet and stir well. Reduce the heat to low and simmer for 10-12 minutes, allowing the flavors to blend and the sauce to thicken slightly.
Season with salt and black pepper. Taste and adjust seasoning if needed.
Serve hot with fresh cilantro, lime wedges, warm tortillas, or steamed rice.
Notes & Tips
- For a milder dish, omit the chile de árbol.
- If you prefer chicken, boneless chicken thighs work wonderfully in place of beef.
- Strain the sauce before adding it to the skillet for an extra-smooth texture.
- Leftovers develop even deeper flavor after a night in the refrigerator.
- Serve with avocado slices for a fresh, creamy contrast to the smoky chile sauce.
Have you cooked with dried Mexican chiles before? Give this recipe a try and share your favorite chile combinations in the comments!
