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    Home » Recipes » Beef » Beef Chile Pasado + VIDEO

    Beef Chile Pasado + VIDEO

    Last Updated November 9, 2022. Originally Posted July 28, 2020 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Beef Chile Pasado is a TASTY and COMFORTING dish. This traditional recipe from Durango, Mexico is full of amazing flavors. A perfect weeknight meal that’s a one pot wonder!
    Jump to Recipe Print Recipe
    Beef Chile Pasado served on a decorative plate next to a sign that says Durango and more dried chiles.

    Beef Chile Pasado served on a decorative plate next to a sign that says Durango and more dried chiles.

    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:


    Enchiladas Dulces
    Mole Estilo Norteno
    Caldillo Duranguense
    Durango Burritos
    Capirotada Duranguense
    Picadillo Estilo Durango

    A hand holding a dried chile pasado.

    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.

    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.

    These are the types of chiles that are used to make the dish called “Chile Pasado.”

    A stock pot with chile pasado and water.

    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.

    A collage showing how to remove the seeds of a rehydrated chile pasado.

    • 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:


    Frijoles Charros
    Pork Chile Colorado with Nopales
    Chile Verde
    Birria de Res

    Diced chile pasado on a cutting board.

    • 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.

    A collage showing how to make chile pasado in a stock pot.

    • 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.

    Substitutions:


    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.

    Beef Chile Pasado served on a decorative plate next to a sign that says Durango and more dried chiles.

    What to serve with it?


    Frijoles de la Olla
    Mexican Rice
    Arroz Blanco
    Ensalada de Nopales
    Corn Tortillas

    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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    Did you make this recipe? Please rate the recipe below!

    Beef Chile Pasado served on a decorative plate next to a sign that says Durango and more dried chiles.

    Beef Chile Pasado

    Beef Chile Pasado is a TASTY and COMFORTING dish. This traditional recipe from Durango, Mexico is full of amazing flavors. A perfect weeknight meal that’s a one pot wonder!
    5 from 10 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Mexican
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 4 people
    Calories: 706kcal
    Author: Maggie Unzueta

    Ingredients

    • 7 chile pasados
    • 5 cups water divided
    • 2 tbsp olive oil
    • 2 lbs beef cut into cubes
    • 1 tsp salt
    • 1/2 tsp ground pepper
    • 2 potatoes peeled and diced
    • 4 tomatoes diced
    • 1/4 onion diced
    • 1 garlic clove
    • 1/2 tsp beef bouillon (or use salt)

    Instructions

    • 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.

    Video

    Notes

    Try making this dish with pork instead of beef. 
    Be sure to cut the potatoes into small pieces so they will cook faster. 
    If you run out of chile pasado, use roasted poblano peppers or roasted chilacas. 

    Nutrition

    Calories: 706kcal | Carbohydrates: 15g | Protein: 42g | Fat: 53g | Saturated Fat: 19g | Cholesterol: 161mg | Sodium: 763mg | Potassium: 1278mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1795IU | Vitamin C: 185mg | Calcium: 83mg | Iron: 5mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    Filed Under: Beef

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. Ramona

      July 29, 2020 at 3:34 am

      5 stars
      I would really like this on a cold day, it looks so warm and delicious! It looks so flavoursome and I love the variety of different vegetables included in this beautiful dish. I definitely need to try this recipe. Thank you for sharing!

      Reply
      • Maggie U

        July 29, 2020 at 10:08 am

        You’re welcome. It’s delicious, hope you try it!

        Reply
    2. Shelley

      July 29, 2020 at 6:53 am

      5 stars
      Hi, Maggie! I really enjoyed reading this post – I learned so much about the process for making chile pasado and how to use them. But I also appreciated that you offered a couple of more common substitutions to try, since right now finding specialty ingredients in my area of the Midwest can sometimes be tricky. I love that you made a traditional, authentic dish so accessible to try!

      Reply
      • Maggie U

        July 29, 2020 at 10:08 am

        So glad you enjoyed Shelley! Authentic dishes are the best always!

        Reply
    3. Julia Osgood

      July 29, 2020 at 10:58 am

      I love learning about new ingredients and techniques so your chile pasado recipe is a great fit for me. This looks like comfort food and it seems like it would be a perfect meal to enjoy with family and friends.

      Reply
      • Maggie U

        July 31, 2020 at 12:52 pm

        Perfect for a get together!

        Reply
    4. veenaazmanov

      July 29, 2020 at 11:09 am

      5 stars
      Delicious dish for an amazing weekend. Looks like a comforting meal for sure.

      Reply
      • Maggie U

        July 31, 2020 at 12:51 pm

        So delicious. Hope you try it!

        Reply
    5. Andrea Howe

      July 29, 2020 at 2:55 pm

      5 stars
      I’ve always seen the dried chiles in the store and always skip right past them because I never know how to use them or what to make with them. So I’m so glad I found this recipe – it was fun to make and delicious!

      Reply
      • Maggie U

        July 30, 2020 at 12:23 pm

        Glad you enjoyed this recipe! It’s delicious.

        Reply
    6. Tatiana

      July 29, 2020 at 3:43 pm

      5 stars
      Bookmarked for winter! I feel like this is one of those recipes I would love on a cold winter day, looks super cozy and delicious! Thank you for sharing!

      Reply
      • Maggie U

        July 30, 2020 at 12:16 pm

        It’s delicious. Hope you try it!

        Reply
    7. Aditi Bahl

      August 1, 2020 at 4:18 am

      5 stars
      Pinned it and saved it for later. Will try these for sure. The recipe looks so lovely. Cant wait to try it.

      Reply
      • Maggie U

        August 3, 2020 at 12:46 pm

        This recipe is amazing. Glad you liked it!

        Reply
    8. Eileen Kelly

      August 2, 2020 at 1:12 pm

      5 stars
      A fabulous dinner recipe.The pasado chiles are spicy and a fabulous combo with the beef.

      Reply
      • Maggie U

        August 3, 2020 at 12:32 pm

        Thank you Eileen. Glad you enjoyed it!

        Reply
    9. Elena

      April 19, 2021 at 9:12 am

      Is pasado chiles and ancho chiles the same? I can’t seem to find them to purchase and make recipe?
      Thank you Maggie

      Reply
      • Maggie Unzueta

        May 3, 2021 at 11:12 am

        Hi Elena. No, chile pasado is type of drying method only used in Durango and Chihuahua. Chile pasados are very hard to find in the US. To substitute, use roasted poblano peppers.

        Reply
    10. Anonymous

      November 4, 2021 at 9:32 pm

      Hi Maggie!
      We live chile pasado where is it available in US? Can we order it ? Thanks for any info

      Reply
      • Maggie Unzueta

        November 8, 2021 at 8:23 am

        It’s almost impossible to find. I once found it at Northgate for $11.99/ lb. Crazy, right? In Durango, it’s like $11 pesos per kilo. I once found it on Amazon, but it was really expensive.

        Reply
    11. Sharlyn Saca

      November 4, 2021 at 9:34 pm

      5 stars
      Hi Maggie! Love chile pasado, can you tell me where I can order it?

      Reply
      • Maggie Unzueta

        November 8, 2021 at 8:22 am

        I found it once at Northgate in a bin and nearly cried. Even in Tijuana, I can’t find. I once saw it on Amazon, but it was SO expensive, I passed.

        Reply
      • Rick Solis

        July 23, 2022 at 5:50 pm

        Mi Amiguita Maggie,
        Loved this recipe and your story behind it. I must try it but after I make some Chile Pasados. I’ll let you know in a few days how it goes!!
        Always,
        Rick

        Reply
        • Maggie Unzueta

          July 24, 2022 at 4:59 pm

          Hope you do! I know you’ll like it. Saludos!

    12. Adriana Casas

      January 12, 2023 at 6:56 pm

      Hi Maggie! Thank you for this recipe. My husband is from Durango & I can’t wait to make this for him. My sister in law found chile pasado in a little supermarket in Aurora, Illinois. Just wondering what type of beef you used here?

      Reply
      • Maggie Unzueta

        January 17, 2023 at 10:49 am

        That’s great. It can be hard to find pasado. Use any cut of beef. As long as it’s cut into tiny pieces. Your husband is going to love it!

        Reply

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