Beef Broth with Ancho Chile

Mauricio Eggleton
Mauricio Eggleton
If you're looking for a recipe for a hangover, then you have to try this beef broth with ancho chile; it's the ideal option to alleviate a bothersome hangover. Accompany this delicious broth with tortillas, lime, onion, and a bit of avocado.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 2.5 liters water 2.5 liters water
  • 1 kilo beef rib
  • 1 kilo beef shank
  • 2 cloves garlic 2 cloves garlic
  • 1/4 onions, for cooking the meat 1/4 onions, for cooking the meat
  • 1/2 tomatoes, for cooking the meat 1/2 tomatoes, for cooking the meat
  • 2 bay, for cooking the meat
  • 1 sprig thyme, for cooking the meat
  • salt and pepper salt and pepper
  • 2 ancho chiles, without seeds or veins
  • 1/4 onions 1/4 onions
  • salt salt
  • pepper pepper
  • cilantro, finely chopped, for serving cilantro, finely chopped, for serving
  • onion, finely chopped, for serving onion, finely chopped, for serving
Preparation
2h 30 mins
2h
Low
  • Add water to a pressure cooker, then add the beef rib, the shank, garlic, onion, tomato, the 2 bay leaves, and the sprig of thyme; season with salt and pepper. Cook for 1 and a half hours.
  • After the cooking time, strain the broth through a fine sieve and reserve the meat and the broth.
  • Grind the ancho chile, a quarter of an onion, a clove of garlic, salt, pepper, the broth from cooking the beef, and add 1 tablespoon of the beef to thicken the broth. Blend until you have a smooth mixture.
  • Add the contents of the blender to the pot where we have the beef broth and the shredded meat.
  • Cook for 1 more hour until all the ingredients are well integrated and cooked perfectly.
  • Serve with chopped cilantro and onion.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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