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.
Published or Updated on: December 1, 2000