Country: Mexico Region / Locale: Michoacán Servings: Serves 6

Ingredients

• Beef chuck – 2 lbs / 900 g
• Water – 8 cups / 1.9 L
• Bay leaves – 2 leaves
• Onion, chopped – 1 large / 200 g
• Garlic cloves, minced – 4 cloves
• Carrots, sliced – 2 large / 300 g
• Green beans – 1 cup / 150 g
• Zucchini, diced – 2 medium / 300 g
• Cabbage, chopped – 1/2 head / 400 g
• Guajillo chilies, dried and rehydrated – 3 chilies
• Salt – 2 tsp
• Black pepper – 1 tsp
• Lime wedges – To serve

Instructions

1. In a large pot, combine beef chuck, water, bay leaves, onion, and garlic. Bring to a boil over medium-high heat.
2. Reduce heat to low, cover, and simmer for about 2 hours until the beef is tender.
3. Add the carrots, green beans, zucchini, and cabbage to the pot.
4. Add the rehydrated guajillo chilies, ensuring they are well incorporated into the broth.
5. Season with salt and pepper, then continue to simmer for another 20-30 minutes until the vegetables are cooked through.
6. Adjust seasoning as needed, remove bay leaves, and serve hot with lime wedges.

Substitutions

• Beef chuck -> Pork shoulder
• Guajillo chilies -> Ancho chilies
• Green beans -> Snow peas

Enhancements in the Next Evolution

• Marinate the beef in lime juice and spices for an hour before cooking to enhance flavor.
• Add a splash of apple cider vinegar for tanginess.
• Incorporate additional spices such as cumin and coriander for depth.