Entree: Mexico – Michoacan – Churipo (Beef and Chile Soup)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr 55 min

Total 2 hrs 35 min

Ingredients

- 3 lb (1.36 kg) beef shank and short ribs, bone-in, cut into 2–3 in (5–7 cm) pieces
- 12 cups (2.8 L) water (or low-sodium beef stock)
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 1 large white onion, halved (about 8 oz / 225 g)
- 4 garlic cloves (about 12 g), smashed
- 3 dried ancho chiles, stems and seeds removed
- 2 dried guajillo chiles, stems and seeds removed
- 3 Roma tomatoes (about 10 oz / 280 g)
- 1/2 of the reserved onion, peeled (for roasting/blending) (about 4 oz / 115 g)
- 2 medium carrots, peeled and cut into 1/2 in (1.5 cm) slices (about 6 oz / 170 g)
- 3 medium russet potatoes, peeled and cut into large wedges (about 1 lb / 450 g)
- 4 ears fresh corn, husked and cut into 2 in (5 cm) rounds (about 1.5 lb / 680 g)
- 1/2 small green cabbage, cored and cut into 1 in (2.5 cm) strips or wedges (about 10 oz / 280 g)
- 1 bay leaf
- 1 tsp (1 g) dried Mexican oregano
- 2 tbsp (30 ml) vegetable oil
- 1/4 cup (15 g) fresh cilantro leaves, chopped, for garnish
- Lime wedges, for serving
- Warm corundas or corn tortillas, for serving

Instructions

Short Description:
A hearty Michoacan beef and chile soup made from bone-in beef simmered into a rich broth with toasted ancho and guajillo chiles, tomatoes, corn, potatoes, cabbage, and root vegetables. Traditionally served piping hot with corundas (Michoacan-style tamales) or warm corn tortillas.

Regional Notes:
This Michoacan version uses bone-in beef (shank/short ribs) and a blended roasted-chile-tomato salsa added to the broth, producing a deep, slightly smoky soup distinct from other Mexican stews. It is customarily served with corundas in Michoacan rather than just rice or plain tortillas.

1. Toast chiles: Heat a dry skillet over medium heat and briefly toast the ancho and guajillo chiles 20–30 seconds per side until fragrant but not burned. Transfer to a bowl, cover with 2 cups (480 ml) hot water and soak 20–25 minutes until soft. Reserve the soaking liquid.
2. Brown beef: In a large heavy pot or Dutch oven, warm 1 tbsp (15 ml) vegetable oil over medium-high heat. Season the beef pieces with 1 tsp (5 g) salt and sear in batches until browned on all sides, 3–4 minutes per side. Remove browned pieces and set aside.
3. Start the broth: Reduce heat to medium, add the remaining 1 tbsp (15 ml) oil and the halved onion and smashed garlic; sauté 2–3 minutes to develop color. Return all beef to the pot, add 12 cups (2.8 L) water (or stock), bay leaf, oregano, and 1 tsp (5 g) salt. Bring to a boil, skim any foam, then reduce to a gentle simmer. Partially cover and simmer 1 to 1 1/4 hours, until beef is tender and beginning to pull from the bone.
4. Roast tomatoes and onion for sauce: While the broth simmers, roast the Roma tomatoes and the reserved half onion on a griddle or under a broiler until skins blister and char in spots, about 8–12 minutes, turning to char evenly. Let cool slightly.
5. Make chile-tomato sauce: Drain chiles, reserving about 1/2 cup (120 ml) of the soaking liquid. In a blender combine soaked chiles, roasted tomatoes, roasted onion, the reserved chile soaking liquid, 2 garlic cloves (optional, from the ones used earlier if extra desired), 1/2 tsp (2.5 g) salt, and 1/2 cup (120 ml) hot broth. Blend until very smooth. Strain the sauce through a fine-mesh sieve into a bowl, pressing solids to extract flavor; discard solids.
6. Add sauce and vegetables: Stir the strained chile-tomato sauce into the simmering pot. Add carrots, potatoes, and corn rounds. Simmer gently, uncovered, 20–25 minutes until vegetables are tender but not falling apart.
7. Finish with cabbage and meat: Add the cabbage and the browned beef pieces (if you removed any to finish separately) back to the pot; simmer 8–10 minutes until cabbage is tender and beef is fully cooked. Taste and adjust salt and pepper.
8. Serve: Ladle churipo into deep bowls, garnish with chopped cilantro and a squeeze of lime. Serve immediately with warm corundas or corn tortillas for sopping up the broth.