Guatemalan Beef Pepian (Pepian de Res) Recipe

• 3 tbsp High-heat neutral oil (for searing)
• ½ lb Bone-in short ribs
• 1½ lb Chuck roast, cut into large chunks
• 13-15 cups Water
• ¼ Bunch cilantro
• 4-5 Roma tomatoes, quartered
• ½ Red bell pepper
• 2-3 Tomatillos, husked and quartered
• 1 Medium onion, quartered
• 4-5 Cloves garlic
• 4 Small dried guajillo chilies, seeds and stems removed
• 2 Dried ancho chilies, seeds and stems removed
• ¼ cup Raw pepitas (pumpkin seeds)
• ¼ cup Raw sesame seeds
• 1 Corn tortilla, charred
• 2 Medium carrots, cut into rounds
• 2 Medium Yukon Gold or red potatoes, peeled and cut into chunks
• 1 Large chayote, cut into chunks
• ½ lb Green beans, trimmed and halved
• Salt and freshly ground black pepper, to taste

• Season the short ribs and chuck roast pieces generously with salt and pepper. Heat 3 tablespoons of neutral, high-heat oil in a large pot or Dutch oven over medium-high heat. Working in batches so as not to overcrowd the pan, sear the short ribs and chuck roast until well-browned on all sides, about 4–5 minutes per side. Browning builds flavor for the final stew.
• Return all the seared beef to the pot. Add 10–12 cups of water (reserve a little for blending), a pinch of salt, and the bunch of cilantro. Bring the pot to a boil, then reduce heat to low, cover, and simmer gently for 1½–2 hours, or until the beef is tender and nearly falling off the bone. Skim any foam or impurities from the surface and add more water as needed to keep the meat mostly submerged.
• While the beef simmers, roast the tomatoes, red bell pepper, tomatillos, onion, and garlic in a dry skillet over medium-high heat. Cook until the vegetables are softened and lightly charred in spots—this roasting step brings out sweetness and depth.
• In a separate dry pan, toast the dried guajillo and ancho chilies briefly until fragrant—be careful not to burn them. Remove chilies and toast the pepitas (pumpkin seeds) and sesame seeds in the same pan until golden and aromatic. Char the corn tortilla directly over a gas flame or in a hot skillet until it develops blackened spots. These toasting steps add essential nutty, smoky notes to the sauce.
• Remove the cilantro stems from the pot (reserve leaves if you like) and ladle about 2 cups of the hot beef broth into a blender. Add the roasted vegetables, toasted chilies (stems and seeds removed), toasted pepitas and sesame seeds, and the charred tortilla. Blend until very smooth, adding more hot broth if needed to reach a sauce-like consistency. Strain the sauce through a fine-mesh sieve into a bowl for an extra-silky texture if desired.
• Stir the blended sauce back into the pot with the beef and remaining broth. Bring to a gentle simmer and cook uncovered for about 20 minutes to allow the flavors to meld and the sauce to thicken slightly.
• Add the carrots, potatoes, and chayote to the pot and simmer for about 15 minutes, until they begin to soften.
• Finally, add the trimmed and halved green beans and continue cooking another 10 minutes or until all vegetables are tender but still hold their shape. Taste and adjust seasoning with salt and black pepper.
• Serve Pepián de Res hot alongside steamed white rice and warm corn tortillas. Garnish with fresh cilantro leaves if desired. This stew is rich and comforting, excellent for family meals or special gatherings.

Notes & Tips