Culinary Explorer
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Asado de Res Costeño
Created by Chef Lupita
Costa Chica's wet salt-beef stew, built from chile costeño, guajillo, tomato, manteca, yuca, plantain, and masa dumplings, the ranching pot of Cuajinicuilapa and Pinotepa.
Guerrero and Oaxaca share the Costa Chica, and this stew lives in that Afro-Mexican corridor between Cuajinicuilapa and Pinotepa Nacional. This is ranching food plated wet, not taquería barbacoa, not dry shredded meat for tacos. Salt-dried beef goes back into the pot with tomato, chile costeño, chile guajillo, yuca, plátano macho, hoja santa, epazote, and chochoyotes made from masa. Cada estado, su propia cocina, and every coast has its own hunger.
Ingredients
salt-dried beef or carne de res salada
Quantity
2 pounds
cut into 2-inch pieces
cold water
Quantity
10 cups, plus more for soaking
white onion
Quantity
1 medium
halved
| Ingredient | Quantity |
|---|---|
| salt-dried beef or carne de res saladacut into 2-inch pieces | 2 pounds |
| cold water | 10 cups, plus more for soaking |
| white onionhalved | 1 medium |
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