Tesmole is a traditional recipe from central Mexico that is made in a guajillo chili broth and is cooked with a rich variety of vegetables; sometimes it is also accompanied with cochoyones or dumplings. On this occasion, we are going to prepare a red beef tesmole recipe, although the dish can also be made of pork or chicken, as is the case with this chicken tesmole.
It is a grandmother’s recipe that is made with a lot of love and warm. It is very nutritious due to its great variety of ingredients, as well as with an unbeatable homemade flavor that everyone will like at home. Discover how to make beef tesmole with Free Recipes and follow our easy step by step.
Ingredients to make beef Tesmole:
How to make beef Tesmole:
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 starts ringing count 35 minutes and remove from heat.
While the beef is cooking, peel and chop into medium pieces carrots, squash, potatoes, chayote and green beans. Remove the tips from the green beans and cut them into 2 or 3 parts.
Then, clean and devein the guajillo chiles, 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 drain. If you want a touch of spice, add a morita pepper.
Once the chiles 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 sauté in a saucepan, seasoning with a little salt. Let cook for 3 minutes and reserve.
Since the meat and corn have been cooked, move everything to a bigger 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.
While the vegetables are cooking in the broth, prepare the chochoyones. Pour the cornmeal into a bowl, add a tablespoon of vegetable shortening or lard and a teaspoon of salt, knead very well.
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 add the chochoyones to cook with the other ingredients.
Trick: you can fry the chochoyones in butter beforehand for a crunchy texture.
Let everything cook for 15 minutes over medium heat and ready. Serve your beef tesmole with a lemon twist and eat!
Beef Tesmole – Suggestions and other recipes
Tesmole, a very popular dish in states like Veracruz, Puebla and Oxaca, it is ideal for cold days. My grandmother used to prepare it every Sunday when we went to visit her and, even if it was very hot, it was quite enjoyable to eat it. The best of all are the chochoyones or, as I used to say to them, little pots; It was a surprise that in your broth you got one, just there was the rich seasoning of the grandmother.
They are also usually accompanied with red rice and toasted corn tortilla, as well as a little lemon juice is usually added to counteract its flavor. Others add chopped chili or chile de arbol sauces. Try it the way you like it and enjoy this delight from the Mexican home cooking!
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