Slow-Cooked Salvadoran Beef with Spiced Tomato and Chilies

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Rich and tender beef slow-cooked in a vibrant tomato and chili sauce infused with traditional Salvadoran spices. This latin american-inspired beef ready in about 270 minutes pairs salt, black pepper, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 240 min Serves 6 Latin American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 pounds beef chuck roast chunks and season evenly with 2 tsp salt and 1 tsp black pepper.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Brown the beef chunks in batches for 3-4 minutes per side until deeply seared. Transfer to slow cooker.
  3. Step 3: In the same skillet, add 1 large diced onion and 5 minced garlic cloves. Cook over medium heat for 4-5 minutes until softened and fragrant.
  4. Step 4: Toast 3 dried guajillo chilies in a dry pan over medium heat for 2 minutes, then soak them in 1/2 cup hot water for 10 minutes. Blend soaked chilies with 15 oz canned crushed tomatoes and 1/2 cup beef broth until smooth.
  5. Step 5: Pour the tomato-chili sauce, cooked onions, and garlic into the slow cooker with the beef. Add 1 cup beef broth, 1 1/2 tsp ground cumin, 1 tsp dried oregano, and 1 bay leaf.
  6. Step 6: Cover and cook on low for 8 hours or high for 4 hours until beef is fork-tender.
  7. Step 7: Discard bay leaf, stir in 2 tbsp chopped fresh cilantro, and serve with warm corn tortillas or rice.

Frequently asked questions

How long does Slow-Cooked Salvadoran Beef with Spiced Tomato and Chilies take to make?

Total time is about 270 minutes (30 min prep + 240 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Salvadoran Beef with Spiced Tomato and Chilies?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salt from drying out.

Can I substitute ingredients in Slow-Cooked Salvadoran Beef with Spiced Tomato and Chilies?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Salvadoran Beef with Spiced Tomato and Chilies for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Salvadoran Beef with Spiced Tomato and Chilies?

Latin American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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