Indulge your senses in the rich, complex flavors of authentic Beef Tesmole, a culinary masterpiece from Oaxaca, Mexico. This deeply satisfying stew boasts a dark, intensely flavorful sauce, a testament to the slow simmering of chiles, spices, and the finest cuts of beef. The unique blend of smoky chipotle peppers, earthy mole paste, and aromatic herbs creates a symphony of taste that will transport you to the heart of Mexican cuisine. Its velvety texture and profound depth of flavor make it a truly unforgettable dish.
Beyond its captivating aroma and irresistible taste, Beef Tesmole is surprisingly approachable to make at home. Ready to embark on a culinary adventure that culminates in a truly exceptional meal? Let's dive into the step-by-step process, guiding you through each stage to achieve the perfect Beef Tesmole.
Tools Needed
- Pot
- Knife
- Cutting board
- Blender
- Sieve
- Pan
Ingredients
- Beef: 3 kg
- Marjoram: 1/4 teaspoon
- Allspice: 6
- Garlic: 5 cloves
- Thyme sprigs
- Bay leaf: 1
- Onion: 1/4
- Ancho chiles (or pasilla chiles): 3
- Chipotle pepper (dried): 1
- Guajillo peppers: 5
- Black pepper: 1/4 teaspoon
- Epazote (dried): 3 branches
- Corn cobs: 2
- Carrots: 1
- Zucchini: 1
- Potato: 1
- Chayote: 1
- Cabbage: 1/2
- Corn dough: 300g
- Green beans
- Salt: 1 tablespoon (or to taste)
- Oil
- Water
- Cilantro
- Green chili
- Lemon
Step-by-Step Instructions
Step 1. Preparing the Beef and Broth
- Cut the beef into pieces for cooking.
- In a pot with boiling water, add the beef, marjoram, allspice, garlic, thyme, bay leaf, and onion. Add salt to taste.
- Remove foam and impurities from the boiling broth.
- After 2 hours and 20 minutes of cooking, the beef should be tender. Add the corn to the pot.
Step 2. Making the Chili Sauce
- Cut the guajillo chiles into pieces.
- In a pan, brown the chiles, onion, garlic, and peppers.
- Add 2 cups of water to the browned chiles and simmer for 7 minutes. Let cool.
- Blend the cooled chiles into a sauce.
- Strain the sauce through a sieve.
Step 3. Simmering the Stew and Adding Vegetables
- Cut the vegetables (corn, zucchini, carrots, chayote, potato) into large pieces.
- Add the carrots, chayote, and the blended chili sauce to the pot. Remove the peppers, onion, and thyme sprigs from the broth.
- Rinse the epazote branches and add them to the pot along with a teaspoon of salt and two tablespoons of oil. Mix in the corn dough to form small balls.
- Add the remaining vegetables (zucchini, potato, cabbage) and the corn dough balls to the pot. Cook for 5-15 minutes.
- Stir gently to prevent the dough balls from breaking.
Step 4. Finishing and Serving
- Garnish with chopped onion, cilantro, green chili, and lemon to taste.
Read more: Authentic Charro Beans Recipe: South Texas Style
Tips
- Use ancho or pasilla chiles for the sauce.
- Adjust the amount of epazote to your taste.
- Add water as needed during cooking.
Nutrition
- Calories: approximately 2500-3000
- Fat: 150-200g
- Carbs: 150-200g
- Protein: 150-200g
FAQs
1. Can I use a different type of beef for this recipe?
Yes, while chuck roast is traditional for its tenderness after slow cooking, you can substitute with other cuts like brisket or short ribs. Just adjust cooking time as needed.
2. What if I don't have all the specific chiles listed in the recipe?
Don't worry! You can substitute with similar chiles. For example, ancho chiles can often replace pasilla chiles. The overall flavor will be slightly altered, but still delicious.
3. How can I make this recipe ahead of time?
Tesmole tastes even better the next day! Prepare it completely and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop or in a slow cooker before serving.
Your culinary journey has culminated in a rich and rewarding Beef Tesmole. Savor the complex flavors and share this masterpiece with friends and family – it's a dish guaranteed to impress. Enjoy the fruits of your labor, and remember to adapt and personalize the recipe to your own tastes in future creations.