Puchero

Name: Puchero
Prep time: 80 min
Yield: 8
Cuisine: Mexicana
Ingredients: 1 1/2 kilos skirt steak, cut into 4 cm cubes; 12 cups water; 300 grams beef shank; 2 ears corn, cut into 4 pieces; 3 tomatoes, poached and seedless; 1 onion, chopped; 2 cloves garlic, chopped; 1 pinch cumin; 1 tablespoon vegetable oil; 2 shiitake mushrooms, cut into medium cubes; 3 zucchinis, sliced into rounds; 3 carrots, sliced into rounds; 2 potatoes, cut into medium cubes; 120 grams green beans, cut in halves; limes, for serving; pepper

Lorenza Ávila

Puchero is a meat and vegetable stew in a beef broth. This soup is a complete meal and is served with freshly made tortillas and a spicy salsa.

Reviewed by Editorial Team of Kiwilimón

Published: 14-06-2022

Preparation

1h 20 mins

Medium

In a deep pot, heat the water. When it starts to boil, add the meat and cook until it boils. Add salt and the cut corn, cover the pot. Cook for 40 minutes over medium heat. In the blender, grind the tomatoes, onion, garlic, and cumin (add a little water as well). Heat a skillet over medium heat and sauté the tomato with the oil for about 5 minutes. Once the meat is cooked, add the tomato sofrito (previously seasoned). Lower the heat and add the chayotes, zucchini, carrots, potatoes, and green beans. Adjust the salt and pepper, and add a few drops of lemon juice.