Mexican Rendang

Ingredients

While the original Indonesian Rendang is traditionally made with coconut milk and a blend of Indonesian spices, our Mexican adaptation infuses the dish with Mexican spices and chilies, giving it a fiery kick. We also incorporate Mexican ingredients such as tomatoes and cilantro to enhance the flavors and create a fusion of two vibrant cuisines. We alse have the original recipe for Rendang, so you can check it out.

• 1 kg (2.2 lbs) beef, cut into chunks 1 kg (2.2 lbs) beef, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 jalapeno peppers, sliced 2 jalapeno peppers, sliced
• 2 dried ancho chilies, soaked and seeded 2 dried ancho chilies, soaked and seeded
• 1 tablespoon cumin powder 1 tablespoon cumin powder
• 1 tablespoon paprika 1 tablespoon paprika
• 1 tablespoon oregano 1 tablespoon oregano
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 10g (Sugars: 4g)
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
2. 2.
   Add the beef chunks to the pot and brown them on all sides.
3. 3.
   In a blender, combine the diced tomatoes, jalapeno peppers, soaked ancho chilies, cumin powder, paprika, oregano, brown sugar, soy sauce, and beef broth. Blend until smooth.
4. 4.
   Pour the blended mixture into the pot with the beef. Stir well to combine.
5. 5.
   Reduce the heat to low, cover the pot, and simmer for 2-3 hours, or until the beef is tender and the flavors have melded together.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Mexican Rendang hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Ancho chilies — Soak the dried ancho chilies in hot water for about 15 minutes before using to soften them and remove the seeds.
• Jalapeno peppers — Adjust the amount of jalapeno peppers according to your desired level of spiciness. Remove the seeds for a milder flavor.
• Beef — Choose a tender cut of beef suitable for slow cooking, such as chuck or brisket. Cut the beef into evenly sized chunks for even cooking.

Tips & Tricks

• For an extra depth of flavor, marinate the beef chunks in the spice mixture overnight before cooking.
• If you prefer a thicker sauce, simmer the Mexican Rendang uncovered for the last 30 minutes of cooking to allow the liquid to reduce.
• Serve the Mexican Rendang with warm tortillas or steamed rice to soak up the delicious sauce.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors will continue to develop and intensify.

Serving advice

Serve the Mexican Rendang as a main dish accompanied by warm tortillas or steamed rice. Garnish with fresh cilantro for a burst of freshness.

Presentation advice

Present the Mexican Rendang in a deep serving dish, allowing the rich sauce to envelop the tender beef chunks. Sprinkle some chopped cilantro on top for a pop of color.