Carne de Res en Salsa con Verdolaga” is a traditional Mexican dish that combines tender beef with a rich, flavorful sauce made with tomatoes, chiles, and seasonings. The standout ingredient here is verdolaga, or purslane, a vibrant green herb that adds a unique texture and slightly tangy flavor. Purslane is rich in omega-3 fatty acids and vitamins, making it not only delicious but also a healthy addition to the dish. This recipe is often enjoyed with warm corn tortillas, rice, or beans and is a perfect comfort food that reflects the essence of Mexican home-cooked meals.
Ingredients:
For the Beef and Sauce:
- 1 lb (450 g) beef stew meat (chuck or round steak), cut into small cubes
- 2 tbsp vegetable oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 medium tomatoes, chopped
- 2-3 dried guajillo chiles (or 1 tbsp of chili powder)
- 1-2 dried pasilla chiles (optional for added depth of flavor)
- 2 cups beef broth or water
- 1 tsp ground cumin
- Salt and pepper, to taste
- 1 tbsp vinegar (optional, to balance flavors)
For the Verdolaga (Purslane):
- 2 cups fresh verdolaga (purslane) leaves and tender stems, washed and chopped
- 1 tbsp olive oil (optional)
For Garnishing (Optional):
- Fresh cilantro, chopped
- Lime wedges
- Warm tortillas or rice (for serving)
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Instructions:
- Prepare the Chiles:
- Begin by removing the stems and seeds from the dried guajillo and pasilla chiles. Heat a dry skillet over medium heat and lightly toast the chiles for about 2-3 minutes until fragrant. Be careful not to burn them. Once toasted, soak the chiles in hot water for about 10 minutes to rehydrate. Afterward, blend them with the chopped tomatoes, garlic, and cumin until you have a smooth sauce. Set aside.
- Cook the Beef:
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes and brown them on all sides, around 5-7 minutes. Remove the beef from the pot and set it aside.
- In the same pot, add the chopped onion and cook until softened, about 3 minutes. Add the garlic and cook for another 1-2 minutes until fragrant.
- Prepare the Sauce:
- Pour the blended tomato and chile mixture into the pot with the onions and garlic. Stir well, scraping up any browned bits from the bottom of the pot for extra flavor. Add the beef broth or water and bring the mixture to a simmer. Season with salt and pepper to taste.
- Add the browned beef back into the pot and stir to combine. Let the beef simmer in the sauce over low to medium heat for 45 minutes to 1 hour, or until the beef becomes tender and the flavors meld together.
- Add the Purslane:
- While the beef is cooking, wash and chop the verdolaga (purslane) leaves and stems. In a separate skillet, heat the olive oil over medium heat. Add the verdolaga and sauté for 2-3 minutes until it wilts and softens. Set aside.
- Once the beef is tender and the sauce has thickened, gently stir in the sautéed verdolaga. Simmer for an additional 5 minutes to allow the verdolaga to blend with the sauce.
- Final Adjustments:
- Taste the dish and adjust the seasoning with additional salt, pepper, or a splash of vinegar if desired to balance the flavors.
- Serve:
- Serve the Carne de Res en Salsa con Verdolaga with warm corn tortillas, rice, or beans. Garnish with fresh cilantro and lime wedges for a fresh, vibrant touch.
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Tips:
- If you can’t find verdolaga, you can substitute it with spinach, but the flavor won’t be quite the same. Purslane is unique for its mild tartness and succulent texture.
- If you prefer a spicier version, you can add a fresh jalapeño or serrano pepper to the sauce.
- The dish is often served as a main meal, but you can also serve it as part of a larger Mexican spread with sides like frijoles de la olla (Mexican pinto beans) or arroz rojo (Mexican rice).
Enjoy your authentic and hearty Mexican meal!
- Prepare the Chiles:
