Chile pasados Water Olive oil Beef cut into cubes Salt Ground pepper Potatoes Tomatoes Onion Garlic Beef bouillon (or use salt)
Start by covering the chile pasado with hot water. Let them sit for 5 minutes, or until pliable, and discard the water.
Once the chile is rehydrated, remove the stem. Cut lengthwise and remove the seeds from inside.
Chop the chile pasado into smaller pieces and set aside until ready to use.
Heat oil, add the meat. Season with salt and pepper. Add the chile pasado, potatoes, tomatoes, onion, and garlic. Stir to combine, and add the water and beef bouillon.
You can serve it with Frijoles de la Olla, Mexican Rice, and Corn Tortillas. This recipe is such a tasty dish! Full of flavor and deliciousness.