Pancita, a beloved Mexican comfort food, is a rich and deeply flavorful stew featuring tender beef belly and shank. This hearty dish, often simmered for hours, develops a complex depth of taste that's simply irresistible. The slow cooking process allows the tougher cuts of beef to become incredibly tender, melting in your mouth with each bite. Aromas of warming spices like cumin and chili powder mingle with the savory richness of the beef, creating a truly unforgettable culinary experience. The result is a succulent and satisfying meal perfect for a chilly evening or a special occasion.
Beyond its captivating aroma and incredible taste, Pancita offers a delightful textural contrast. The tender beef is perfectly complemented by the soft, slightly chewy texture of the hominy, creating a harmony of flavors and mouthfeel. Ready to experience the magic of Pancita yourself? Let's dive into the detailed, step-by-step recipe that will guide you through creating this masterpiece in your own kitchen.
Tools Needed
- Knife
- Cutting board
- Large pot
- Blender
- Strainer
- Saucepan
Ingredients
- Beef belly: 2.3 kg
- Beef shank: 1.2 kg
- Guajillo chiles: 13
- Morita chiles: 4
- Garlic cloves: 5
- Whole cumin: 1/4 teaspoon
- Oregano (Mexican): 1/2 teaspoon
- Thyme: 1/2 teaspoon
- Allspice: 6
- Onion: 1/2
- White vinegar: 1/2 cup
- Lemons: 2
- Salt: 2 tablespoons
- Water: 2.5 liters + 1.5 liters (as needed)
- Epazote: null
Step-by-Step Instructions
Step 1. Prepare the Beef
- Wash and cut the beef belly and shank into small pieces. Remove excess fat.
- In a container, combine the beef with water, white vinegar, lemon juice, and salt. Let it sit for 15 minutes to remove strong smells.
- Drain the beef. Set aside the belly; cook the shank in a pot with 2.5 liters of water, half an onion, and half a head of garlic for 30 minutes.
Step 2. Make the Chile Sauce
- Boil guajillo, morita chiles, garlic, and onion in a separate pot until softened.
- Blend the softened chiles, onion, garlic, oregano, thyme, cumin, and some of the chile-cooking water into a sauce.
- Strain the sauce.
- In a saucepan, fry the sauce in oil until fragrant. Add salt.
Step 3. Simmer the Stew
- Add the beef belly to the pot with the shank. Continue cooking for another 2.5 hours.
- Add the chile sauce to the beef stew. Let it simmer for at least 10 minutes, adding water as needed to maintain consistency.
- Add epazote during the last 10 minutes of cooking.
Step 4. Serve
- Serve hot with freshly made tortillas, chopped onion, oregano, and lemon juice.
Read more: Authentic Charro Beans Recipe: South Texas Style
Tips
- Use a mortar and pestle to grind the chiles for a richer flavor (optional).
- Adjust the amount of salt to taste.
- The cooking time may vary depending on the type of beef and your preferred tenderness.
Nutrition
- N/A
FAQs
1. Can I use other cuts of beef instead of beef belly and shank?
While beef belly and shank are ideal for their richness and tenderness after slow cooking, you can substitute with other tougher cuts like chuck roast or beef stew meat. Just be prepared to increase the cooking time.
2. How can I make this recipe spicier?
Easily! Add more chili powder, a few chopped serrano peppers, or a dash of your favorite hot sauce to adjust the heat level to your preference. You can also use a spicier variety of chili powder.
This Pancita recipe is a testament to the magic of slow cooking, transforming humble ingredients into a culinary masterpiece. Enjoy the rich flavors and tender texture of this satisfying stew, perfect for sharing with family and friends. Happy cooking!