Slow-Simmered Mayan Beef and Chile Stew

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Subanik is a pre-Columbian Mayan stew from the highlands of Guatemala that braises beef in a fiery sauce of toasted dried chiles, charred tomatoes, and tomatillos. It is thickened with masa harina for a velvety texture and finished with toasted pumpkin seeds and cilantro. This is a deeply satisfying dish with ancient roots, traditionally ladled over warm corn tortillas at family gatherings.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 28 gCarbs
• 6 gFiber
• 6 gSugar
• 42 gProtein
• 780 mgSodium
• 980 mgPotassium
• 110 mgCalcium
• 6 mgIron
• 35 mgVitamin C
• 850 mcgVitamin A

Ingredients

For the chile sauce

• 3 dried guaque, pasilla, or ancho chiles, stems and seeds removed
• 2 Roma tomatoes
• 5 tomatillos, husked and rinsed
• 1/2 white onion, roughly chopped
• 3 garlic cloves, peeled
• 1 teaspoon whole allspice berries (pimienta gorda)
• 1 teaspoon dried Mexican oregano
• 1 cup hot water, for soaking the chiles

For the stew

• 2 lbs beef chuck, cut into 1 1/2-inch cubes
• 2 tablespoons vegetable oil or achiote oil
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon ground cumin
• 1/2 cup masa harina whisked with 1/2 cup cold water
• 3 cups beef broth or water
• 1/4 cup toasted pumpkin seeds, for garnish
• 1/4 cup chopped fresh cilantro, for garnish

Directions

1. Heat a dry skillet over medium heat and toast the dried chiles for about 30 seconds per side until fragrant and slightly puffed, pressing them flat with a spatula. Transfer them to a bowl, cover with the hot water, and soak for 15 minutes until softened.
2. While the chiles soak, char the tomatoes and tomatillos directly over a gas flame or under a hot broiler until the skins are blackened in patches and the flesh is soft, about 6 to 8 minutes.
3. Drain the softened chiles (reserving the soaking liquid) and blend them with the charred tomatoes, tomatillos, onion, garlic, allspice berries, oregano, and 1/4 cup of the soaking liquid until completely smooth.
4. Pat the beef cubes dry with paper towels and season with the salt and cumin. Heat the oil in a heavy Dutch oven over medium-high heat and brown the beef in batches, turning every 2 to 3 minutes until deeply seared on all sides.
5. Pour the blended chile sauce over the beef, add the beef broth, and stir to scrape up any browned bits from the bottom of the pot. Bring to a boil, then reduce the heat to low and cover.
6. Simmer gently for 75 to 90 minutes, until the beef is fork-tender and the sauce has darkened to a brick-red color, skimming any foam or excess fat from the surface as needed.
7. Stir in the masa harina slurry and cook uncovered for 10 more minutes, stirring often, until the stew thickens enough to coat the back of a spoon. Taste and adjust the salt.
8. Ladle the stew into warm bowls and garnish generously with toasted pumpkin seeds and fresh cilantro. Serve immediately with warm corn tortillas or steamed white rice.

Cook’s Notes

• Subanik is traditionally served alongside fresh corn tortillas or small steamed tamalitos at Mayan family gatherings and Sunday meals.
• If guaque chiles are unavailable, substitute pasilla or ancho chiles for a similar earthy depth with moderate heat; add a small chile de árbol for extra fire if desired.
• The masa harina slurry is essential — it gives the stew its characteristic silky body and faintly corn-forward flavor that distinguishes subanik from other Guatemalan stews.
• Toast raw pumpkin seeds in a dry skillet over medium heat for 2 to 3 minutes before garnishing to release their nutty aroma and add a subtle crunch.
• Subanik tastes even better the next day once the chiles have fully infused the broth, making it an ideal make-ahead dish.

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