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Beef Chile Pasado is what I call comfort food!
My family is from Durango, Mexico. The cathedral, la Plaza de Armas, Parque Guadiana, 20 de Noviembre… All of it has a special place in my heart. Plus, my dad lives there.
Nothing says Durango like this dish. Packed with flavor, incredibly delicious, and full of childhood memories.
Saddle up, my friends. This recipe is straight from the heart of DGO.
More Recipes from Durango:
Mole Estilo Norteno
Picadillo Estilo Durango
The Dish vs. The Chile
Chile Pasado is not a chile. It is a process in which the chiles are dried. You can use either chilaca or poblano. Sometimes, you might find regular green chile as chile pasado.
Most chiles are dried as is. In the process of chile pasado, you roast the chiles first. Sometimes the skin is left on, but it can be removed.
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.
These are the types of chiles that are used to make the dish called “Chile Pasado.”
How to make the dish
- Start by covering the chile pasado with hot water.
- Let them sit for 5 minutes, or until pliable.
Discard the water. Bugs like to hide in dried chiles. They also collect a lot of dust.
This is why you should throw the water away.
How to store them
Store dried chile pasado in a paper bag. Do not store in plastic, or they will get wet, and fungus will form. They can also be frozen for up to a year.
- Once the chile is rehydrated, remove the stem.
- Cut lengthwise.
- Remove the seeds from inside.
- Set aside.
Repeat with all the chiles until done.
There is no clean way around this. This step is really messy.
More Northern Mexican Recipes:
Pork Chile Colorado with Nopales
Birria de Res
- Chop the chile pasado into smaller pieces.
- Set aside until ready to use.
The flavor in this chile is very unique. It’s hard to substitute with another dried chile.
Instead, you can substitute for roasted poblano pepper or roasted chilaca.
- Heat oil.
- Add the meat. Season with salt and pepper.
- Add the chile pasado, potatoes, tomatoes, onion, and garlic. Stir to combine.
- Add the water and beef bouillon.
Typically, this dish is made with pork, but you can also use beef. Whichever you prefer is fine.
Great Idea!You can also add vegetables like calabacitas, green beans, mushrooms, or broccoli.
Be sure to dice up the potatoes into small pieces so they can cook easily in the broth. Larger pieces will take longer to cook.
Instead of beef bouillon you can use beef broth. Or, use water and salt.
Cover with a lid and let this cook until the potatoes are tender. About 10-15 minutes.
What to serve with it?
Frijoles de la Olla
Ensalada de Nopales
Chile Pasado is such a tasty dish! Full of flavor and deliciousness. It will take you back to Durango at first bite.
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Beef Chile Pasado
- Cover the chile pasado with 4 cups of really 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 minutes.
- 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.