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Guatemalan Beef Pepián: Traditional Maya Stew Recipe

Guatemalan Pepián de Res
Servings:

8
Servings

Guatemalan Pepián de Res

Pepián de Res is Guatemala’s national dish: a hearty beef stew simmered with roasted vegetables, dried chilies, toasted seeds, and aromatic spices. Nutty, smoky, and deeply comforting, it’s traditionally served with rice and warm tortillas for an authentic Guatemalan meal.
Prep:
25
Cook:
1 15
Total:
1 40

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Equipment

  • Chef’s Knife
  • Cutting Board
  • Medium Skillet
  • Saucepan or Large Pot
  • Blender
  • Long-handled Spoon
  • Mixing Bowl

Ingredients

  • 3 tbsp High-heat neutral oil
  • 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 Garlic cloves
  • 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 round chunks
  • 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 black pepper, to taste

Instructions

  • Season the short ribs and chuck roast with salt and pepper. Heat the oil in a large pot over medium-high heat and sear the meat in batches until browned, about 4–5 minutes per side. Remove and set aside.
  • Return all the seared beef to the pot. Add 10–12 cups of water, a pinch of salt, and the cilantro. Bring to a boil, then reduce to a simmer. Cover and cook 1½–2 hours, or until the meat is tender, skimming any foam and adding water if needed to keep the meat mostly submerged.
  • While the beef is simmering, dry-roast the Roma tomatoes, red bell pepper, tomatillos, quartered onion, and garlic in a skillet over medium-high heat until softened and lightly charred.
  • In a separate pan, toast the dried guajillo and ancho chilies briefly until fragrant, then transfer them out. Toast the pepitas and sesame seeds until golden. Char the corn tortilla over an open flame or in a skillet until slightly blackened.
  • Place the roasted vegetables, toasted chilies, pepitas, sesame seeds, charred tortilla, and the cooked cilantro into a blender. Add about 2 cups of hot broth from the pot and blend until completely smooth, adding more broth if needed to reach a saucy consistency.
  • Pour the blended sauce back into the pot with the beef and broth. Stir to combine and simmer uncovered for 20 minutes to meld the flavors.
  • Add the carrots, potatoes, and chayote to the stew. Continue simmering for about 15 minutes, until these vegetables begin to soften.
  • Stir in the green beans and cook an additional 10 minutes, or until all vegetables are tender and the sauce has a rich, even texture.
  • Taste and adjust seasoning with salt and pepper. Serve the pepián hot alongside steamed rice and warm tortillas.

Notes

  • Substitute pasilla or New Mexico chilies if guajillo or ancho are unavailable.
  • For a thicker sauce, blend in an extra tortilla or simmer the stew longer to reduce the liquid.
  • Flavors deepen after resting; the pepián often tastes better the next day.
  • Store leftovers in the refrigerator for up to 3 days.




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