Guatemalan · intermediate
Guatemalan Pulique Beef Stew With Chayote And Sweet Corn
A comforting Guatemalan highland stew featuring beef braised in a fragrant red sauce of roasted tomatoes, toasted guajillo chiles, and masa corn flour, filled with tender chayote and corn.
- PREP TIME
- 20 min
- COOK TIME
- 45 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat vegetable oil in a heavy Dutch oven over medium-high heat and sear the beef cubes for 5 minutes until browned on all sides, then set beef aside on a plate.
- 02
Roast the halved tomatoes and guajillo chiles in a dry skillet over medium heat for 4 minutes until slightly charred and softened.
- 03
Transfer roasted tomatoes, chiles, masa harina, and 1 cup of beef broth to a blender and process until smooth to form the pulique sauce base.
- 04
Pour the blended sauce into the Dutch oven with the remaining 2 cups of beef broth and bring to a gentle simmer over medium heat.
- 05
Return the seared beef and any accumulated juices to the pot, cover, and simmer on low heat for 25 minutes until meat is tender.
- 06
Stir in the diced chayote squash and sweet corn kernels, then simmer uncovered for an additional 15 minutes until squash is tender and sauce thickens.
A LITTLE KITCHEN KNOW-HOW
Masa-Thickened Recado Simmer
Blending roasted tomatoes and chiles directly with masa corn flour creates a glossy, thick sauce base that coats braised ingredients as it cooks.
Notes from the kitchen
- Toasting dried chiles briefly brings out smoky flavor without creating bitterness.
- If chayote is unavailable, substitute equal parts chopped yellow summer squash or zucchini.
- Original home-cooking adaptation inspired by Guatemalan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.