Churipo – Purépecha beef and red chilli soup

Ingredients for 4 portions

• 1 kgBeef shank, cut into slices on the bone
• ≈ 3 lWater
• ½Yellow onion, in one piece
• 3 clovesGarlic, for the broth
• to tasteSalt
• 2Ancho chiles, seeded
• 4Guajillo chiles, seeded
• 2 clovesGarlic, for the chilli paste
• 3Carrots, in large chunks
• 2Chayotes, peeled and cut into wedges
• 300 gCourgette, in large chunks
• ½White cabbage, in wedges

On the side

• 12Corn tortillas

Method

1. Put the beef in a large pot with the water, the piece of onion, the garlic for the broth and some salt. Bring to the boil and skim well.
2. Cover and simmer over a low heat for 1 hour 45 minutes, until the meat is tender. In a pressure cooker, about 40 minutes is enough.
3. Meanwhile, toast the chillies in a dry frying pan for a few seconds a side until fragrant, then soak them in hot water for 10 minutes.
4. Blend the drained chillies with the garlic for the chilli paste and 200 ml of the broth until smooth. Strain it into the soup.
5. Cut the carrots into large chunks, peel the chayotes and cut them into wedges, and cut the courgettes into large chunks and the cabbage into wedges.
6. Add the carrots and chayote to the soup and simmer for 15 minutes.
7. Add the courgettes and cabbage and simmer for 10 minutes, until all the vegetables are tender. Season with salt.
8. Warm the tortillas in a dry frying pan and wrap them in a tea towel.
9. Share the meat and some of each vegetable between deep bowls, ladle over plenty of the red broth and serve with the tortillas.

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