Churipa With Beans

• Churipa With Beans Ingredients: 2 pounds stew meat (beef shank) ¼ medium white onion, chopped, plus more for garnish 1 garlic clove, chopped 1 tablespoon salt, plus more to taste 4 guajillo chiles 1 ancho chile 3 medium carrots, chopped 2 small zucchini, chopped ½ small cabbage, cut in half 1 teaspoon ground cumin 3 cups cooked Rancho Gordo Ayocote Blanco or Mayocoba beans Lime and chopped serrano chile to garnish

Directions:

Place the beef in a large pot with eleven cups of water, th4 onion, garlic, and salt.  Bring to a boil then reduce the heat and simmer until the beef is tender.

Cut the ancho and guajillo chiles open, remove the stems and seeds, and soak the chiles in hot water until softened.

Once the beef is tender, add the carrots, zucchini, and cabbage. 

Continue cooking until the vegetables are tender but still hold their shape. 

Transfer the softened chiles to a blender. Add a small amount of beef broth and the ground cumin, then blend until smooth.

Strain the chile mixture directly into the pot. Add the cooked Mayocoba beans and stir gently to combine. 

Let the stew simmer a few more minutes to let the flavors come together. Taste and adjust salt as needed.

Serve hot in bowls, garnished with lime, chopped onion, and serrano chile.

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