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Beef Chile Pasado

8 Servings

Beef Chile Pasado is a tasty and comforting dish popular in the northern states of Mexico.

This traditional recipe from Durango, Mexico is full of amazing flavors. A perfect weeknight meal that’s a one pot wonder, make tacos, burritos, eat it hot or at room temperature, always delicious.

Nothing says Durango Mexico like this dish. Packed with flavor, incredibly delicious, Chile Pasado, a Mexican secret that now is getting much attention around the world.

Chile Pasado is not a type of chile, it is a process in which the chiles are dried. Normally this chiles are chilaca, poblano and sometimes you might find regular green chile as Chile Pasado.

In the process of Chile Pasado is roasted first, sometimes the skin is left on, but it can be removed, then the chiles are hung by the stem to dry.

Typically, this is done outside but then moved inside at night, so the night midst won’t get them wet. This is repeated until they are completely dry, a process of love.

Getting this chile is worth the hunt, and sometimes not easy to find in stores around the USA, but now days you can easily buy them online, and they are totally worth the effort to get.

In this dish, we will be making a beef stew using “Chiles Pasados” that is perfect for burritos and tacos, serve them with beans and rice.


7 Chile Pasados

5 cups water divided

2 tbsp olive oil

2 pounds of beef cut into small cubes (you can also use pork instead of beef)

1 tsp salt

1/2 tsp ground pepper

2 potatoes peeled and diced into small cubes.

4 tomatoes diced

1/4 onion diced

1 garlic clove

1/2 tsp beef bouillon (or use salt)


Cover the chile pasado with 4 cups of hot water.

Let stand for 5 minutes, or until pliable.

Discard the water.

Cut off the stems and discard.

Cut lengthwise and remove as many of the seeds as possible.

Rough chop the chiles into smaller pieces and set aside.

Add oil in a stock pot.

Sear beef.

Season with salt and pepper.

Cook for 5 to 10 minutes to cook the meat.

Add the potatoes, chile pasado, tomatoes, onion, and garlic.

Add 1 cup of water and beef bouillon.

Mix well, cover and cook 15 minutes, or until potatoes are fork tender.

Enjoy the flavors of Mexico