2 ancho chiles, roasted, deveined, and soaked in warm water
2 pasilla chiles, roasted, deveined, and soaked in warm water
2 liters water
Preparation
45 mins
45 mins
Low
In a Pressure Express® Pot, place the shank
with 2 liters of water, onion,
corn, and one tablespoon of salt.
Close
the Pressure Express® Pot and place the pressure regulator
on it, put it on the stove over
high heat for about 25 minutes
or until a constant steam
comes out, lower the heat to medium and
cook for 45 minutes.
Remove the
Pressure Express® Pot from the heat, let it cool,
remove the pressure regulator, open
the Pressure Express® Pot and you’re done!
Drain the
meat. Strain the broth and set aside.
In another pot over high heat, place 1
1/2 liters of water and let it boil. Add
the zucchini, chayotes, green beans, and carrots
and cook until al dente (without overcooking). Set aside.
Remove the skins from the roasted garlic and blend
with the tomatoes, roasted onion, and chiles;
season with salt.
In a pot, mix the beef broth with
the blended chiles, vegetables, and meat.
Let it boil for 5 minutes and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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