Name: Beef Chile Pasado
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Cuisine: Mexican
Ingredients: Chile Hatch Stuffed With Gouda Spread; Talking Rain AQA Water, 9.5 pH; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; Bir Beef Carne Asada; Morton Iodized Salt, 26 Ounce; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Colo-Pac Produce Extra Large Bakers Russet Potatoes; Hydroponic Tomato; Cebollitas Bunch; Elephant Garlic; Hormel Foods HERB-OX Granulated Bouillon, Beef Flavor

Cover the chile pasado with 4 cups of really hot water.

Let stand for 5 minutes, or until pliable.

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Discard the water. 
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Cut off the stems and discard. 
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Cut lengthwise and remove as many of the seeds as possible.

Rough chop the chiles into smaller pieces and set aside.

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Add oil in a stock pot. 
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Sear beef. 
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Season with salt and pepper. 
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Cook for 5 minutes. 
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Add the potatoes, chile pasado, tomatoes, onion, and garlic.

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Add 1 cup of water and beef bouillon. 
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Mix well. 
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Cover and cook 15 minutes, or until potatoes are fork tender.

Beef Chile Pasado

Serves 4

15 mins prep

20 mins cook

35 mins total

What you need

How to make