15m
PREP TIME
2hr 15m
COOK TIME
303
CALORIES
15
INGREDIENTS
Servings: 8
Ingredients
- 2 pounds bone-in beef shank
- 2 pounds beef stew meat
- 8 cups water
- 1/2 large white onion
- 4 garlic cloves
- 2 El Guapo® Mexican Bay Leaves (Laurel)
- 1 tablespoon kosher salt
- 1 teaspoon dried epazote leaves
- 1/4 cup El Guapo® Ground Pasilla Chili (Chile Pasilla Molido)
-
2
xoconostle cactus fruits, peeled, seeded and roughly chopped
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Substitutions available
/ tomatillos
- 1 medium plum tomato, coarsely chopped
- 2 ears fresh corn on the cob, cleaned and cut into 3-pieces each
-
2
chayote squash, peeled and cut into chunks
![substitution]( "substitution")
Substitutions available
/ zucchini
- 1/2 pound (8 ounces) green beans, trimmed and cut into 1-inch pieces
- 2 medium carrots, peeled and sliced
INSTRUCTIONS
- 1 Place beef and water in large saucepot; cover. Bring to boil. Skim off any foam that rises to the top. Reduce heat to simmer. Stir in onion, garlic, Bay Leaves, salt and epazote leaves; cover. Simmer 2 hours or until beef is fork tender.
- 2 Transfer onion, garlic and 1 cup of the cooking liquid from saucepot to blender container. Add Pasilla Chili, xoconostles and tomato. Blend on high speed until completely smooth. Strain through fine mesh sieve. Stir into soup.
- 3 Add corn, squash, green beans and carrots to saucepot. Cook 15 minutes longer or until vegetables are tender. Remove bay leaves. Ladle into bowls and garnish with chopped fresh cilantro and lime wedges, if desired.
