Beef Tesmole Recipe

Tesmole is a traditional recipe from central Mexico that is made in a guajillo chili broth and cooked with a rich variety of vegetables; sometimes it is also accompanied with cochoyones or small balls of dough. On this occasion, we are going to prepare a recipe for red beef tesmole, although the dish can also be made from pork or chicken, as is the case with this chicken tesmole.

It is a grandmother’s recipe that is made with love and warm. It is very nutritious due to its great variety of ingredients, as well as an incomparable homemade flavor that everyone at home will like.

Ingredients to make Beef Tesmole:

• 1 sheet of beef chambered with or without bone
• 2 pieces of corn
• 1 medium onion
• 2 cloves of garlic
• 2 liters of water
• 2 carrots
• 2 zucchini
• 1 potato
• 1 chayote
• 100 grams of green beans
• 6 guajillo chilies
• 1 marital chili (optional)
• 1 clove
• 2 fat peppers
• 1 pinch of cumin
• salt to taste
• for the chochoyones
• 300 grams of corn dough
• 1 tablespoon vegetable or lard
• 1 teaspoon salt

How to make Beef Tesmole:

1. Start this recipe for beef broth by cooking the meat, the corn cut into medium pieces, a piece of onion, 1 clove of garlic and a little salt in the pressure cooker with a liter of water. When the pot begins to sound, count 35 minutes and remove from heat.
2. While the beef is cooking, peel and chop the carrot, squash, potato, chayote and green beans into medium pieces. Remove the ends of the green beans and cut them into 2 or 3 parts.
3. Then, clean and devein the guajillo peppers, cook them in enough water with a piece of onion and a clove of garlic, let cook for 10 minutes. It is important that you remove the seeds because the sauce will not strain. If you want a touch of spice, add a morita chili.
4. Once the chilies are softened, blend with a little of the cooking water and add a clove, two fat peppers and a pinch of cumin; blend for 3 minutes and fry in a pot seasoning with a little salt. Let cook for 3 minutes and reserve.
5. Once the meat and corn have been cooked, transfer everything to a larger pot and pour one more liter of water, the vegetables and the guajillo chili sauce, mix to integrate the sauce very well, then add the episode, check the flavor and bring to a boil.
6. While the vegetables are cooking in the broth, prepare the chochoyones. Put the cornmeal in a bowl, add a tablespoon of vegetable shortening or lard and a teaspoon of salt, knead very well.
7. Take a small piece of dough, make a small ball and press in the center with your finger to form a kind of casserole. Boil the broth and add the chochoyones so that they cook with the other ingredients.
8. Tip: you can fry the chochoyones in butter beforehand for a crunchy texture.
9. Let everything cook for 15 minutes over medium heat and that’s it. Serve your beef temole with a lemon twist and eat!