Tesmole Verde
Tesmole Verde is a traditional Mexican beef and vegetable stew, distinguished by its vibrant green broth flavored with fresh hoja santa, cilantro, and jalapeños. Hearty beef shin and marrow bones are simmered until tender, then combined with various garden vegetables and masa chochoyotes, creating a robust, comforting, and deeply flavorful main course.
Equipment
- 1 Large Stock Pot or Dutch Oven For simmering the beef and assembling the stew.
- 1 Blender Essential for processing the green sauce.
- 1 Large Mixing Bowl For preparing the masa dough.
- 1 Chef's Knife and Cutting Board For all vegetable and beef preparation.
- 1 Fine-Mesh Sieve or Strainer For straining the beef broth.
Ingredients
Main
- 1 Tablespoon lard preferably home-rendered
- 1/2 Teaspoon salt
- 1 Cup masa either fresh or reconstituted by mixing 1 cup masa harina with 3/4 cup water
- Small bit of chopped fresh epazote cilantro, or hoja santa (optional)
- 4 Pounds beef shin with morrow bones sawed by the butcher into 2-inch sections
- 2 medium-sized white onions 4 left unpeeled
- 6 garlic cloves 4 left unpeeled
- 2 Teaspoons salt or to taste
- 5 large fresh or 10 dried hoja santa leaves
- 1 small bunch of cilantro
- 4 jalapeño chiles
- 1 Cup shelled fresh lima beans
- 2 ears of corn fresh or frozen, cut into 2-inch rounds
- 1/2 Pound mature green beans topped and tailed, strings removed if necessary
- 2 chayotes peeled, pitted, and cut lengthwise and cut into 1 1/2-inch slices
Instructions
- In a large stockpot, combine beef shin with 4 unpeeled onions, 4 unpeeled garlic cloves, and 2 teaspoons salt. Cover with water and simmer gently for 2-3 hours until the beef is very tender, skimming off any foam.
- Remove beef and bones from the broth. Strain the broth through a fine-mesh sieve into a clean pot, discarding the boiled aromatics. Debone and shred the beef, reserving any marrow.
- For the masa chochoyotes, combine masa (fresh or reconstituted), 1 tablespoon lard, 1/2 teaspoon salt, and optional chopped epazote/cilantro/hoja santa in a bowl. Mix until a pliable dough forms. Roll into small, thumb-sized dumplings, optionally pressing an indentation in the center.
- While the beef simmers, char the remaining 2 medium white onions and 2 garlic cloves (peeled) in a dry skillet until softened and lightly browned.
- In a blender, combine the charred onions and garlic, 5 fresh or 10 rehydrated dried hoja santa leaves, 1 small bunch of cilantro, and 4 jalapeño chiles. Add a ladleful of the strained beef broth and blend until completely smooth.
- Bring the strained beef broth to a gentle simmer. Whisk in the blended green sauce.
- Add the prepared chayotes (peeled, pitted, and sliced) and mature green beans (topped, tailed, and strung) to the simmering broth. Cook for 8-10 minutes.
- Next, add the shelled fresh lima beans and corn rounds. Continue to simmer for 5 minutes.
- Gently drop the prepared masa chochoyotes into the simmering stew. Cook for 5-7 minutes, or until they float to the surface and are cooked through.
- Return the shredded beef and reserved marrow to the pot. Stir gently to combine. Taste and adjust salt as needed. Serve hot.
Notes
The success of Tesmole Verde hinges on the rich, gelatinous beef broth; ensure your butcher saws the marrow bones into 2-inch sections for maximum flavor extraction. Skim impurities from the broth regularly for a clean base. When preparing the masa, aim for a pliable, not sticky, dough. Incorporating a small amount of the hot beef broth can enhance flavor and moisture in the chochoyotes. Introduce vegetables according to their cooking times; chayotes and green beans first, followed by lima beans and corn, to prevent overcooking and maintain their texture. The hoja santa is a signature flavor; if fresh is unavailable, dried can be rehydrated, or a blend of other aromatic greens might substitute, though it won't be identical. Taste and adjust salt and chile levels at the end.