Ingredients for 8:
- 1 sheet of beef shank with or without bone
- 2 pieces of corn
- 1 medium onion
- 2 garlic cloves
- 2 liters of water
- 2 carrots
- 2 zucchini
- 1 potato
- 1 shallot
- 100 grams of green beans
- 6 guajillo chiles
- 1 morita chile (optional)
- 1 clove
- 2 allspice
- 1 cumin pizza
- salt to taste
- for the chochoyones
- 300 grams of corn dough
- 1 tablespoon of vegetable or pork lard
- 1 teaspoon salt
Preparation:
1. Cook the meat with a liter of water, the corn broken into medium pieces, a piece of onion, 1 clove of garlic and a little salt. When the pot begins to sound, count 35 minutes and remove from the heat.
2. While the beef is cooking, peel and chop the carrot, squash, potato, chayote, and green beans into medium pieces. Remove the tips of the green beans and cut them into 2 or 3 parts.
3. Then, clean and devein the guajillo chiles, cook them in enough water with a piece of onion and a clove of garlic, cook for 10 minutes. It is important that you remove the seeds because the sauce will not strain. If you want a touch of spiciness, add a morita chile.
4. Once the chiles are softened, blend with a little of the cooking water and add a clove, two allspice 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 the corn have been cooked, transfer everything to a larger pot and empty one more liter of water, the vegetables and the guajillo chili sauce, mix to integrate the sauce very well, then add the epazote, 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 tablespoon of salt, knead very well.
7. Take a small portion of dough, make a ball and press in the center with your finger to form a kind of casserole. Boil the broth and see adding the chochoyones so that they cook with the other ingredients. Let everything cook for 15 minutes over medium heat.
Serve your beef tesmole with a lemon twist.