Editorial sample recipeGuatemalanintermediatedairy-freehalalgluten-free

Guatemalan Subanik Style Braised Beef With Red Pepper Recado

Name: Guatemalan Subanik Style Braised Beef With Red Pepper Recado
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Guatemalan
Ingredients: 1.5 lb Halal beef chuck, cut into 1-inch cubes; 2 large Red bell peppers, quartered and deseeded; 4 medium Fresh tomatillos, husked and washed; 1 tbsp Annatto achiote paste; 1 large Chayote squash, peeled and cut into bite-sized cubes; 2 cup Halal beef broth; 1 medium Yellow onion, coarsely chopped; 3 peeled Garlic cloves

Tender beef chunks braised in a flavorful Mayan-inspired sauce of roasted red peppers, tomatillos, and achiote spice.

Prep: 20 min
Cook: 45 min
Total: 65 min

Technique to learn

Achiote Recado Braising

Simmering beef slowly in an aromatic paste of charred nightshades and achiote yields tender meat infused with vibrant mild spice.

Instructions

Step 1: Broil red bell pepper quarters, tomatillos, onion, and garlic on a baking sheet for 8 to 10 minutes until skins are soft and charred.
Step 2: Transfer charred vegetables to a blender with achiote paste and 0.5 cup of beef broth, processing until a smooth thick recado forms.
Season beef chuck cubes with salt and pepper. Heat 1 tablespoon oil in a Dutch oven over medium-high heat and brown beef on all sides, about 6 minutes.

Step 4: Pour the red recado paste and remaining 1.5 cups of beef broth over the browned beef in the pot.

Step 5: Cover tightly with a lid, reduce heat to low, and braise for 30 minutes until beef starts to tenderize.

Step 6: Add diced chayote squash, cover again, and continue braising for an additional 15 minutes until beef and squash are fully tender.

Cooking tips

Charring vegetables under a broiler intensifies their natural sweetness and gives the recado traditional depth.
Achiote paste adds rich red color and earthy citrus notes signature to Guatemalan highland cooking.
Original home-cooking adaptation inspired by Guatemalan; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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