Churipo de Res

Ingredients

• 2 pounds (900g) beef stew meat, cut into chunks 2 pounds (900g) beef stew meat, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 chipotle peppers in adobo sauce, minced 2 chipotle peppers in adobo sauce, minced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 can (14 ounces/400g) diced tomatoes 1 can (14 ounces/400g) diced tomatoes
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 2 cups (470ml) water 2 cups (470ml) water
• 2 ears of corn, husked and cut into thirds 2 ears of corn, husked and cut into thirds
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 zucchini, diced 2 zucchini, diced
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the beef stew meat and brown on all sides. Remove the meat from the pot and set aside.
2. 2.
   In the same pot, add the diced onion and minced garlic. Sauté until the onion is translucent and fragrant.
3. 3.
   Add the chipotle peppers, cumin, oregano, and chili powder to the pot. Stir well to coat the onions and garlic with the spices.
4. 4.
   Return the browned beef stew meat to the pot and mix with the onion and spice mixture.
5. 5.
   Pour in the diced tomatoes, beef broth, and water. Stir to combine.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 1 hour, or until the beef is tender.
7. 7.
   Add the corn, potatoes, and zucchini to the pot. Simmer for an additional 20 minutes, or until the vegetables are cooked through.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Serve the Churipo de Res hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Chipotle peppers in adobo sauce — Use gloves when handling the peppers to avoid irritation. Adjust the amount according to your desired level of spiciness.

Tips & Tricks

• For a smokier flavor, you can add a teaspoon of smoked paprika to the stew.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the pot during the last few minutes of cooking.
• Serve the Churipo de Res with warm tortillas or crusty bread to soak up the delicious broth.
• Leftovers can be refrigerated for up to 3 days or frozen for future enjoyment.
• Feel free to customize the vegetables in the stew based on your preferences or seasonal availability.

Serving advice

Serve the Churipo de Res in deep bowls, allowing the flavors to meld together. Garnish with fresh cilantro for a pop of color and added freshness. Serve with warm tortillas or crusty bread on the side.

Presentation advice

To enhance the presentation, arrange a few pieces of the tender beef, colorful vegetables, and corn on top of the stew. Sprinkle some chopped cilantro over the dish for an appealing touch.