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Mochitlán-Style Beef Stew with Red Chilies and Chickpea

Mochitlán-Style Beef Stew with Red Chilies and Chickpea

By Courtney HillJune 2, 2022

  • Makes
    4 to 6 servings
  • Cook Time
    1 hour 40 minutes
  • Slow Cook Time
    7½ to 8½ hours
  • Active time plus cooling
    Active time: 35 minutes
  • Rating

Each year in Mochitlán, in southwestern Mexico, a festival is held to honor Santa Ana, the town’s patron saint. As part of the celebration, the townspeople prepare an elaborate stew called huacaxtoro (also spelled huacashtoro) using the meat of bulls, as the name of the dish suggests. Our Instant Pot version swaps in beef chuck roast and is adapted from a recipe in “The Native Mexican Kitchen” by Rachel Glueck and Noel Morales, proprietors of El Refugio Mezcaleria in Todos Santos, Mexico. You can pressure cook the meat quickly or slow cook it for several hours—either way, it will emerge fork tender. The broth, brick-red and moderately spicy from dried chilies, is laced with creamy chickpeas and summer squash. Serve this hearty stew with flour tortillas for scooping up the savory sauce.

Tip

Don’t cook the zucchini or add the lime juice until you’re ready to serve the stew. The beef and chickpeas can be cooked up to two days in advance and refrigerated, but for the best texture and bright flavor, complete the last steps when it’s time to eat.

Ingredients
  • 8

    medium (2 ounces) guajillo chilies, stemmed and seeded

  • 1

    dried árbol chili, stemmed and seeded (optional)

  • Kosher salt and ground black pepper

  • 1

    medium white onion, chopped

  • 4

    medium garlic cloves, smashed and peeled

  • 1

    teaspoon ground cumin

  • 1

    teaspoon dried oregano (preferably Mexican)

  • ¼

    teaspoon ground cloves

  • 1 ½

    pounds boneless beef chuck roast, trimmed and cut into 1-inch chunks

  • 15 ½

    ounce can chickpeas, rinsed and drained

  • 2

    medium zucchini (about 8 ounces each), halved lengthwise and sliced ½ inch thick

  • 2

    tablespoons lime juice, plus lime wedges to serve

  • ½

    cup lightly packed fresh cilantro, roughly chopped

Step 1

In a 6-quart Instant Pot, combine the guajillos, árbol (if using) and 2 cups water. Select Normal/Medium Sauté and bring to a boil. Press Cancel, cover (no need to lock the lid) and let stand for 15 minutes. Using a slotted spoon, transfer the chilies to a blender along with ½ cup of the soaking liquid, 1 cup fresh water, 1 teaspoon salt and ½ teaspoon pepper; discard the remaining soaking liquid.

To the blender, add two-thirds of the onion, the garlic, cumin, oregano and cloves. Blend on high until smooth, about 1 minute. Pour the puree into the pot, then stir in the beef and chickpeas. Distribute in an even layer.

Step 2

Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 30 minutes. When pressure cooking is complete, allow the pressure to reduce naturally for 15 minutes, then quick-release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Add the zucchini to the pot and select Normal/Medium Sauté. Bring the mixture to a boil and cook, stirring occasionally, until the zucchini is just tender, 7 to 10 minutes. Press Cancel to turn off the pot. Stir in the lime juice, then taste and season with salt and pepper. Serve with the remaining chopped onion, cilantro and lime wedges.