Name: Purépecha Beef Stew (Churipo)
Prep time: 45 min
Cook time: 3 h
Total time: 3 h 45 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 3 pounds bone-in beef shank (chambarete de res), cut into 2-inch pieces; 1 pound beef short ribs or beef neck bones; 3 1/2 quarts cold water, plus more as needed; 1 medium white onion, halved; 1 head garlic, halved crosswise; 1 tablespoon kosher salt, plus more to taste; 10 dried chile guajillo, stemmed and seeded; 2 dried chile ancho, stemmed and seeded; 2 Roma tomatoes; 1/2 medium white onion; 3 garlic cloves, unpeeled; 1 tablespoon pork lard (manteca de cerdo); 2 ears fresh corn, cut into 2-inch rounds; 2 chayotes, peeled, pitted, and cut into thick wedges; 3 carrots, peeled and cut into thick diagonal pieces; 2 Mexican squash (calabacitas), cut into thick half-moons; 1/2 small green cabbage, cored and cut into 8 wedges; 6 sprigs fresh cilantro, tied with kitchen twine; 4 sprigs hierbabuena lisa or spearmint, tied with kitchen twine; 2 sprigs fresh epazote; 12 plain corundas, warmed, for serving; Fresh cilantro leaves, for serving

Question 1

What cut of beef is best for churipo?

Accepted Answer

Use 3 pounds of bone-in beef shank, called chambarete de res, plus 1 pound of beef short ribs or beef neck bones. The bones, marrow, and collagen give Purépecha churipo its body. Boneless lean stew meat will cook, but it will not produce the same rich broth.

Question 2

How do I keep churipo broth clear and red?

Accepted Answer

Keep churipo broth clear by simmering gently, not boiling hard, and skimming gray foam during the first 20 minutes. For a clean red broth, blend the toasted guajillo and ancho chiles until smooth, strain the puree through a fine-mesh sieve, then fry it in pork lard for 6 to 8 minutes.

Question 3

How long should beef cook for churipo?

Accepted Answer

Simmer the bone-in beef shank, short ribs, or neck bones for about 2 hours, until the meat is tender but still holds together on the bone. Keep the broth at slow, steady bubbles and add hot water if the liquid drops below the meat.

Question 4

When do I add the vegetables to churipo?

Accepted Answer

Add the corn, chayote, and carrots first, then simmer for 12 minutes. Add the Mexican squash and cabbage wedges afterward and simmer 8 to 10 minutes more. This order keeps the calabacitas from collapsing before the firmer chayote and carrots are tender.

Question 5

What can I use instead of corundas for churipo?

Accepted Answer

Use plain corn tamales if you cannot get corundas, but treat them as a compromise. Corundas are the traditional Purépecha companion for churipo because they soak up the red guajillo beef broth. Do not use sweet tamales, filled tamales, or flour tortillas for this Michoacán stew.

Question 6

Can I make churipo ahead of time?

Accepted Answer

Make the beef broth and fried chile base one day ahead, then refrigerate them separately. Reheat the broth with the meat, stir in the chile base, and add the vegetables the day you serve. Cabbage and calabacitas turn soft overnight and dull the broth.

Culinary Explorer

Purépecha Beef Stew (Churipo)

Ingredients

bone-in beef shank (chambarete de res)

beef short ribs or beef neck bones

cold water

Where cooking meets culture.

Ingredient	Quantity
bone-in beef shank (chambarete de res)cut into 2-inch pieces	3 pounds
beef short ribs or beef neck bones	1 pound
cold water	3 1/2 quarts, plus more as needed