Guatemalan Pepián de Res

Season the short ribs generously with salt and pepper, then sear the short ribs in a large pot with the oil over medium-high heat for about 4-5 minutes on each side. Sear in batches as needed to not overcrowd the pan.

Once seared, add the water, a big pinch of salt, and the cilantro. Bring to a boil over medium-high heat, then reduce the heat to a simmer. Cook for 1 – 1.5 hours, or until the beef is tender. Skim off any foam that forms on the surface.

In a pan over medium heat, dry roast the tomatoes, bell pepper, tomatillos, onion, and garlic until cooked through and charred on all sides. Be careful not to burn any of the ingredients as this may make them bitter.

In a separate pan over medium heat, dry roast the guajillo and ancho chilies until lightly toasted but not burned, then set them aside.

In the same pan, dry roast the pepita and sesame seeds until just lightly toasted as well.

Next, char the Mi Rancho Organic Corn Tortilla directly on the stove, then transfer the roasted vegetables, chilies, seeds, tortilla and the cooked cilantro from the chicken broth to a blender. Add 2 cups of the beef broth to the blender as well and blend until it becomes a completely smooth sauce.

Add the blended sauce to the pot of broth and beef, then allow this to simmer uncovered for 20 minutes.

Next, add the carrots, potatoes, and chayote, and simmer for another 15 minutes. Lastly, add the green beans and cook for a final 10 minutes or until all the vegetables are perfectly tender.

Add salt and pepper to taste, then serve with rice and tortillas. Buen provecho!