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Beef Chile Pasado served on a decorative plate next to a sign that says Durango and more dried chiles.
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5 from 8 votes

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!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dinner
Cuisine: Mexican
Servings: 4 people
Calories: 706kcal


  • 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)


  • 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.



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


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