Entree: Mexico – Michoacan – Churipo (Hearty Purépecha beef and chili stew from Michoacán)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs

Total 2 hrs 30 min

Ingredients

- 3 lb (1.36 kg) beef shank and short ribs, cut into large pieces
- 2 tbsp (30 ml) lard or vegetable oil
- 1 large onion, about 8 oz (225 g), chopped
- 4 cloves garlic, about 12 g, minced
- 4 dried guajillo chiles, stemmed and seeded (about 25 g)
- 2 dried ancho chiles, stemmed and seeded (about 20 g)
- 3 medium tomatoes, about 12 oz (340 g), quartered
- 1 cinnamon stick (about 3 in / 7.5 cm)
- 3 whole cloves
- 1 tsp (5 ml) whole black peppercorns
- 2 bay leaves
- 1 tsp (1 g) dried Mexican oregano
- 2 tsp (10 g) kosher salt, plus more to taste
- 8 cups (1.9 L) beef broth or water with beef bouillon
- 2 medium russet potatoes, about 14 oz (400 g), peeled and cut into large chunks
- 2 medium carrots, about 10 oz (280 g), cut into chunks
- 1 cup (150 g) green beans, trimmed (optional)
- 2 tbsp (30 ml) chopped fresh cilantro for garnish
- 1/2 cup (80 g) diced white onion for garnish
- Lime wedges for serving

Instructions

1. Toast the dried chiles briefly in a dry skillet over medium heat until fragrant (about 30–60 seconds per side), then remove seeds and stems. Transfer chiles to a blender with the quartered tomatoes, 2 cloves garlic, and 1/2 cup (120 ml) hot water; blend to a smooth purée and set aside.
2. In a large heavy pot or Dutch oven, heat the lard or oil over medium-high heat. Brown the beef pieces in batches on all sides to develop color, about 6–8 minutes per batch; remove and set aside.
3. Reduce heat to medium, add the chopped onion and the remaining garlic; sauté until softened and translucent, about 5 minutes. Add the cinnamon stick, whole cloves, peppercorns, bay leaves, and oregano; cook until aromatic, about 1 minute.
4. Return the browned beef to the pot, pour in the blended chile–tomato purée and the beef broth (enough to just cover the meat). Stir, bring to a gentle boil, then reduce to a simmer. Skim any foam from the surface.
5. Partially cover and simmer gently for 1.5–2 hours, or until the beef is tender and the flavors have melded. Add the potatoes and carrots (and green beans if using) about 30–40 minutes before the end of cooking so they become tender but not mushy.
6. Taste and adjust seasoning with additional salt if needed. Remove cinnamon stick, bay leaves, and whole cloves before serving.
7. Serve hot in bowls with chopped onion and cilantro on top, and lime wedges and warm corn tortillas or rice on the side.