Caldillo de Durango (Beef and Green Chilli Stew)

• 900 g Beef chuck roast
• 2 tsp Fine sea salt
• 1 large White onion
• 3 medium Green chili pepper
• 4 cloves Garlic
• 1 tsp Chipotle pepper, dried
• 2 tsp Ground cumin
• 500 g Tomato, ripe
• 2 Bay leaves
• 1 liter Beef stock
• 600 g Russet potato
• 1 Lime
• 15 g Fresh coriander
• 8 pieces Corn tortillas

1. Cut the beef into bite-sized chunks and season with 1 tsp of the fine sea salt. Roughly chop the onion, deseed and chop the green chillies, and peel and chop the garlic.
2. Set a large casserole over medium-high heat and brown the beef in batches, turning until well coloured. Transfer the beef to a bowl as you go, leaving any fat in the pot.
3. Lower the heat to medium and add the onion and green chillies to the pot; cook for 6 to 8 minutes until softened and lightly golden. Stir in the garlic, chipotle pepper and ground cumin and cook for 1 minute until fragrant.
4. Chop the tomatoes and add them to the pot with the remaining 1 tsp fine sea salt. Cook for 5 to 7 minutes, stirring, until the tomatoes break down and the mixture looks jammy.
5. Return the beef to the pot and add the bay leaves and beef stock. Bring to a gentle simmer, then cover and cook on low for 55 to 60 minutes, stirring once or twice, until the beef is starting to turn tender.
6. Peel the russet potatoes and cut into 2 cm chunks, then stir them into the stew. Simmer, covered, for 20 to 25 minutes until the potatoes are tender and the beef is spoon-soft; adjust seasoning if needed.
7. Warm the corn tortillas in a dry pan or directly over a low flame until pliable. Remove the bay leaves, squeeze over the lime, scatter with chopped fresh coriander, and serve hot with the tortillas for scooping.

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