Ingredients:
- 2 beef shank pieces or (steaks)
- 2 tbsp vegetable oil
- 4 pasilla peppers, stems and seeds removed
- ground black pepper
- 1 medium-sized onion, finely chopped
- 2 garlic cloves,
- 1 chayote chopped into small pieces
- 1 corn ear, cut sideways in small cylinders
- 1 cup green beans, cut in small pieces
- beef broth or water as needed
- salt
- 1 lime
- finely chopped cilantro
- 1 sprig of epazote or mint (yerbabuena)
- 1 bay leaf
Directions :
In a small pot, add the clean dry peppers, salt, pepper,1 garlic, and fill pot with water. Cook on high heat for 15 minutes. Remove from heat, cover pot and let the peppers rest for 15 more minutes before blending. In a blender add the cooked peppers, garlic, and 2 cups of water. Blend well until smooth.
In a large pot about 5 to 6 quarts, heat 1 tbsp of oil and brown the pieces of meat on med heat . Once the meat has browned all over, add 1/2 a cup finely chopped onions,1 bay leave, 1 minced garlic, and sauteed until onion is translucent. Fill pot with beef broth, cover and simmer on medium heat for 40 minutes. After the 40 minutes have passed, add the epazote leaves, chayote, corn, green beans, blended sauce, and add more beef broth if needed to fill the pot. Add salt to taste. Cover and simmer until vegetable have cooked through.
Serving suggestions:
Serve hot in a bowl top with finely chopped cilantro and onion and a few drops of Mexican lime juice. Serve with warm corn tortillas.