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1
Gather all ingredients: 3 kg of beef shanks or chuck, vegetables (onion, garlic, carrots, potatoes, squash, corn), celery, epazote, and the three types of dried chiles.
2
Boil water in a large pot and add the beef along with half an onion and salt. Cover and simmer the meat until it becomes tender.
3
Peel and trim the carrots, then cut them into chunks. Cut the corn into pieces.
4
Peel the potatoes and squash. Cut the squash into small pieces and the potatoes into chunks, placing them in water to prevent browning.
5
Deseed and devein the dried chiles. Cut the onion into large chunks and crush the garlic cloves.
6
Heat oil in a separate pan and sauté the onion and garlic until lightly golden. Add the dried chiles and cook until fragrant.
7
Add a small amount of water and salt to the chile mixture and simmer until the chiles are soft.
8
When the beef is nearly cooked through, add all the prepared vegetables including carrots, celery, squash, potatoes, and pearl onions to the pot. Let everything cook together until tender.
9
Blend the cooked chile mixture in a food processor until smooth to create the adobo sauce.
10
Pour the adobo sauce into the broth and stir well. Add the epazote and bring everything to a boil so the sauce fully infuses the broth.
11
The broth is ready. Ladle into bowls and let cool slightly before serving. Can be enjoyed with rice or tortillas on the side.
PrimedTableBETA
