San Blas Atempa’s fiesta beef stew: Guisado de res de San Blas Atempa

articles Food & Cuisine Recipes

Karen Hursh Graber

This beef stew, the main course of our cooking class’s feast, is from the Tehuantepec region, and is characterized by the combination of sweet and savory flavors. A good beef stock, which the students in charge of this dish prepared, is essential.

Ingredients for beef stock

  • 1 lb. beef ribs
  • 2 lb. boneless stewing beef
  • 10 chiles guajillos
  • 2 sprig fresh thyme or 1/2 teaspoon dried
  • 10 black peppercorns
  • 1 piece of mexican cinnamon
  • 1/2 head of garlic
  • 2 Tbsp sunflower or vegetable oil
  • 1 lb. tomatoes
  • 2 cup halved and sliced onions
  • 1 bunch green onions
  • 1-1/2 cup chunked pineapple
  • 1 ripe plantain
  • 1 apple
  • 1/4 cup green olives
  • 2 Tbsp capers
  • 1/2 cup raisins
  • 4 Tbsp chiles jalapeños en escabeche
  • 1 tsp salt

In a large 6-quart stockpot, bring 10 cups of water and the stock seasonings to a boil.

Once boiling, add meat and return to a boil.

Skim off the foam that appears on the surface, and discard.

Lower the heat to a simmer, cover, and cook for 1 1/2 hours or until meat is tender.

Remove meat and set aside. strain and reserve the stock.

In a small saucepan, bring 2 cups of water to a boil.

Soak the chiles guajillos for 10 minutes or until soft.

Place the chiles, thyme, peppercorns, cinnamon and garlic in a blender and puree until smooth. Pass this mixture through a food mill or a sieve.

In the 6-quart stockpot, heat the oil until smoking and fry the chile paste until well-seasoned, about 15 minutes.

Add the tomatoes, onions and green onions. fry for about 10 minutes, stirring constantly.

Add 6 cups of the reserved stock and the meat.

Add the pineapple, plantain, apple, olives, capers, raisins and chiles jalapeños.

Simmer for another 1/2 hour, then add the salt or more to taste.

Serve with soft corn tortillas or totopos.

Serves 8.

Published or Updated on: December 1, 2000 by Karen Hursh Graber © 2000

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