Introduction: An Ancestral Stew, Deep Flavor and Living Tradition

“Rico Tesmole de Res” is much more than a simple broth; it’s an immersion in the rich culinary tradition of Mexico, particularly in regions like Puebla, Oaxaca, and Veracruz. This dish is distinguished by its thick, rich broth, thanks to the corn dough and the combination of dried chilies, and by the inclusion of various vegetables and tender meat. The masa “cajetitos,” a type of dumpling or “chochoyotes,” add a unique texture and a corn flavor that makes it truly special. It’s a dish that comforts the soul and body, ideal for sharing with family and that highlights the mastery of the native ingredients. Discover all the secrets of this preparation that will connect you with the authentic flavor of Mexico!

Detailed History in Spanish: From Pre-Hispanic Roots to Creole Heritage

The history of Tesmole is a fascinating reflection of the evolution of Mexican cuisine, blending pre-Hispanic ingredients and techniques with colonial influences.

Pre-Hispanic Roots: Corn and Thick Stews: Corn has been a mainstay of the Mesoamerican diet for millennia. Civilizations such as the Olmecs, Mayans, and Aztecs developed a deep relationship with this sacred grain, creating a vast array of dishes. One of the most important was atoles, thick corn-based drinks and stews. The idea of thickening broths with corn dough is an ancient technique, already used to give consistency and greater sustenance to primitive broths and moles. Epazote, an aromatic herb native to Mexico, has also been used since pre-Hispanic times to season beans, broths, and tamales.

The Arrival of Beef and European Spices: With the arrival of the Spanish in the 16th century, new ingredients and animals were introduced to the Americas, including cattle. Beef quickly became part of the local diet, offering a new source of protein that complemented native ingredients. Spices such as allspice, thyme, and marjoram, although some may have native equivalents or may have come from Asian trade, became popular with European culinary influence.

The Birth of “Tesmole”: The term “tesmole” is less common nationally than other stews, suggesting a more regional origin. The etymology of the name could derive from Nahuatl, where “tetzontli” or “tetl” means “stone” and “molli” means “sauce” or “stew,” although this is an interpretation. More likely, it refers to its thick consistency. It is a dish that developed within rural and indigenous communities, where local ingredients were utilized and cooked heartily to feed families. The combination of dried chiles (ancho, guajillo, chipotle) to create the broth base is a characteristic element of Mexican mole cuisine, where the chiles not only provide heat but also a deep flavor profile and vibrant color.

Masa “Cajetitos”: “Cajetitos” or “chochoyotes” (small balls of dough often with a hollow in the center) are another legacy of corn cuisine. Their origins are also ancient, and they were used to give more body and substance to broths, absorbing the flavors of the stew. In this tesmole, their presence is essential for the texture and flavor, evoking the tradition of tamales or masa ball soup.

In short, Tesmole de Res is a dish that encapsulates the richness of Mexico’s culinary fusion, where indigenous wisdom in the use of corn and herbs meets European meats and spices, resulting in a deep, nutritious stew steeped in history. It’s a dish that has been passed down from generation to generation, keeping the essence of Mexican home cooking alive.

More Historical Detail: The Depth of Flavor and Seasonal Cooking

Delving a little deeper into the history and cultural relevance of “Rico Tesmole de Res,” we can highlight:

• The Importance of Dried Chiles: In Mexican cuisine, dried chiles are not just an element of heat, but are the basis for the flavor complexity of many stews. The ancho chile contributes sweetness and fruity notes; the guajillo, an earthy flavor and a bright red color; and the chipotle, a smoky heat. The combination of these chiles, roasted and rehydrated, creates a deep, multi-layered broth that defines the character of tesmole.
• The Role of Epazote: This herb is essential in many Mexican dishes, especially in the central and southern parts of the country. Its distinctive flavor, slightly aniseed and with hints of mint or grass, isn’t to everyone’s taste, but it’s what gives tesmole (and beans and esquites) its authenticity. It’s used fresh or dried, and in this dish, its aroma is essential to tesmole’s identity.
• Seasonal and Leftover Cooking: Tesmole, like many traditional stews, lends itself to the incorporation of seasonal vegetables. The recipe includes elotes (fresh corn), carrots, potatoes, cabbage, zucchini, and chayote, which are common and affordable vegetables in Mexico and add texture, sweetness, and nutrients to the stew. It’s a cuisine that adapts to what the land offers at any given time.
• Tesmole as a Family and Festive Dish: Although not as well-known as mole poblano, tesmole is a beloved dish in the communities where it’s prepared. It’s often prepared for family gatherings, celebrations, or simply for a hearty meal on a cold day. It’s a dish that requires time and dedication, making it a labor of love in the home kitchen.
• Regional Variations: Like many Mexican dishes, tesmole has regional variations. In some places, it may be spicier, in others thicker, and the vegetables used may vary. The base of chiles and corn masa, however, usually remains the same.

Tesmole de Res is a living testament to the richness and depth of traditional Mexican cuisine, one that values local ingredients, ancient techniques, and patience in preparation to achieve truly memorable flavors.

Ingredients & Detailed Preparation

Ingredients:

To cook the meat:

• Beef (skirt, shank or brisket, cut into large pieces): 2 Kilos
• Onion: ¼ piece
• Marjoram (dried): ¼ teaspoon
• Thyme (fresh sprigs or ½ teaspoon dried): 4 sprigs
• Bay leaf: 1 leaf
• Allspice: 6 units
• Garlic cloves: 5 units
• Salt: To taste
• Water: Amount needed to cover the meat

For the sauce:

• Ancho chilies (dried): 3 units
• Dried chipotle chili: 1 unit
• Guajillo chilies (dried): 5 units
• Whole black pepper: ¼ teaspoon
• Epazote (fresh sprigs): 3 to 4 sprigs (or 1 tablespoon of dried epazote)
• Garlic cloves: 4 units
• Onion: ¼ piece
• Water or meat broth: To blend the chilies

For the Dough Cajetitos:

• Corn dough (nixtamalized, fresh): 300 g
• Vegetable oil or lard: 2 tablespoons
• Epazote (chopped sprig): 1 sprig (finely chopped to mix into the dough)
• Salt: A pinch

Vegetables (you can adjust according to your taste and availability):

• Fresh corn, in 2-3 cm pieces: 2 units
• Carrots, peeled and thickly sliced: 2 units
• Potato, peeled and cubed: 1 unit
• Cabbage, in large pieces: ½ piece
• Zucchini (courgette), thickly sliced: 1 unit
• Chayote, peeled and diced: 1 unit

For the garnish (optional, as pictured):

• White or red onion, finely chopped: ¼ cup
• Fresh cilantro, finely chopped: 2 tablespoons

Detailed Preparation:

A. Cook the Meat:

1. Clean and cut the meat:  Wash the beef and cut it into large, bite-sized pieces.
2. Prepare the cooking: In a large pot (ideally a pressure cooker to speed up the process), place the beef. Cover with enough water. Add ¼ of an onion, the marjoram, the 4 sprigs of thyme, the bay leaf, the 6 allspice flakes, and the 5 garlic cloves.
3. Cook the meat: Bring to a boil, skimming off any foam that forms on the surface. Reduce heat and season with salt to taste.
   • In a regular pot: Cook over medium-low heat for 2.5 to 3 hours, or until the meat is very tender and shreds easily.
   • In a pressure cooker: Cook for 45-60 minutes once the cooker has reached pressure (follow the instructions for your cooker).
4. Strain the broth:  Once the meat is cooked, remove it from the broth and set aside. Strain the cooking broth and set it aside; this will be the liquid base for the tesmole. Discard the herbs and spices.

B. Prepare the Chili Sauce:

1. Clean the chiles:  Remove the stem, seeds, and veins from the ancho, chipotle, and guajillo chiles. You can lightly toast them on a dry comal over low heat for a few seconds to enhance their flavor, being careful not to burn them, as this will make them bitter.
2. Rehydrate the chiles:  Place the cleaned chiles in a bowl and cover with hot water. Let them soak for 20-30 minutes, or until soft and pliable.
3. Blend the sauce:  Once rehydrated, drain the chiles (reserve some of the soaking water in case you need to blend them). Place them in the blender with ¼ teaspoon of whole black pepper, the 4 sprigs of epazote (or the tablespoon of dried epazote), the 4 garlic cloves, and ¼ onion. Add about 1 cup of the reserved beef broth to the blender.
4. Process:  Blend all ingredients until you get a very smooth, even sauce. If necessary, add a little more broth or the chile soaking water to achieve the desired consistency.
5. Strain the sauce (optional but recommended):  For a smoother sauce, strain the sauce through a fine mesh strainer, pressing with a spoon to extract all the liquid and discarding any remaining liquid.
6. Cook the sauce:  In a large pot, heat a little oil. Pour in the strained sauce (carefully, as it may splatter). Cook the sauce over medium heat for about 10-15 minutes, stirring occasionally, until it changes color and thickens slightly. This helps concentrate the flavors and eliminate the “raw” taste of the chiles.

C. Prepare the Dough Cajetitos:

1. Mix the dough:  In a bowl, place 300g of corn dough. Add the 2 tablespoons of oil or butter and the finely chopped epazote sprig. Add a pinch of salt.
2. Knead:  Knead the dough well with your hands until all the ingredients are combined and the dough is smooth and even. If the dough is too dry, you can add a tablespoon of water or broth until it has a malleable consistency.
3. Form the cajetitos:  Take small portions of dough (about the size of a large marble or slightly larger). Shape them into rounds with your fingers, then gently press down on the center with your thumb to form a hollow, like a small “bowl” or “nest.” This helps them cook evenly and absorb the flavor of the broth.

D. Integrate the Tesmole:

1. Heat the base broth:  In the pot where you have cooked the chili sauce, add the reserved beef broth. Bring to a boil over medium heat.
2. Add the vegetables:  Once the broth is boiling, add the hardest vegetables first: corn, carrots, potatoes, cabbage, and chayote. Cook for about 10-15 minutes, or until the vegetables begin to soften. Then, add the zucchini, as they cook faster.
3. Add the cajetitos and meat:  When the vegetables are almost tender, carefully stir the “cajetitos” of dough into the broth. Then, add the reserved pieces of cooked beef.
4. Thicken the tesmole (if necessary): If the tesmole isn’t the desired consistency, you can take a little more corn masa (about 50g), dissolve it in a little cold water, and add it to the stew while stirring constantly. Cook for a few more minutes until it thickens to your liking. Fresh epazote is key at this point for the final flavor, so you can add a few more sprigs if you like.
5. Cook and season: Continue simmering for 10-15 more minutes, or until the dough “cajetitos” are cooked (they will float to the surface and be soft) and all the vegetables are tender. Taste and adjust the salt if necessary.

E. Serve:

1. Plating:  Serve the hot Rico Tesmole de Res in individual bowls, making sure to include meat, vegetables, and several “cajetitos” of dough.
2. Garnish:  Garnish each bowl with finely chopped white or red onion and chopped fresh cilantro in the center, as shown in the picture, for a touch of freshness and contrast.
3. Enjoy: Serve immediately and enjoy this hearty and flavorful dish.

Estimated Preparation Time

• Meat cooking time: 2.5 – 3 hours (or 45-60 min in a pressure cooker)
• Sauce preparation and cooking: 45-60 minutes (includes soaking and blending)
• Preparation of the dough cajetitos: 15-20 minutes
• Integration and final cooking of the tesmole: 30-40 minutes
• Total time (estimated): Approximately 3.5 – 4.5 hours (without pressure cooker) / 2.5 – 3 hours (with pressure cooker for meat)

Additional Tips

• Meat Quality: Use stewing cuts of beef that become very tender with prolonged cooking, such as shank or flank.
• Chiles: The amount of chiles can be adjusted to taste. For a spicier tesmole, you can add a serrano or arbol chile to the sauce, or even a bit of morita chile.
• Thickened with masa: Corn masa is the traditional thickener. Be sure to dissolve it well in a little cold broth before adding it to the boiling stew to avoid lumps.
• Fresh epazote: Fresh epazote is far superior to dried epazote in terms of flavor. If you can get it, use it.
• Variety of vegetables: Feel free to add other seasonal vegetables such as green beans, squash, or peas.
• Resting the Stew: Like many stews, tesmole often improves in flavor the next day as the flavors settle and deepen.

Frequently Asked Questions

• Can I use instant corn flour masa (Maseca)? Yes, you can use instant corn flour masa, but fresh nixtamal masa (if available) will give a superior flavor and texture to the “cajetitos.” For the salsa, both work well to thicken it.
• What if I can’t find epazote? Epazote has a very distinctive flavor that’s difficult to substitute directly. Some people suggest a pinch of Mexican oregano or even a mint leaf for a touch of aroma, but the flavor won’t be identical.
• Can it be made with other meats? Yes, although it’s traditionally beef, you can also make tesmole with chicken or pork, adjusting the cooking time of the meat.
• What should I do if the sauce is too spicy? You can add more beef broth or water to dilute the heat, or a pinch of sugar or panela to balance it.
• Can I freeze tesmole? Yes, tesmole freezes quite well. Store in airtight containers once cooled. To reheat, simmer gently and, if necessary, add a little water or broth to adjust the consistency.

exture and Flavor

The texture of Tesmole de Res is rich and varied. The broth is thick and velvety, hugging the tongue. The beef, cooked to perfection, melts in the mouth, tender and juicy. The vegetables, cooked until tender but not mushy, contribute different textures: the softness of the potato, the slight firmness of the carrot and corn, and the tenderness of the zucchini and chayote. The dough “cajetitos” are soft and have a slight bite, absorbing the flavor of the broth. The chopped onion and cilantro in the garnish provide a crunchy freshness that contrasts with the warmth of the stew.

The flavor is complex and deep. The smoky, earthy flavor of the dried chiles predominates, with a touch of sweetness and a heat that can vary from mild to medium, depending on the amount of chipotle. The epazote infuses the stew with its unique, slightly aniseed-like and herbal aroma. The beef contributes an umami and hearty flavor, while the vegetables add natural sweetness and freshness. It’s a dish that is simultaneously spicy, comforting, aromatic, and full of layers of flavor that unfold with every spoonful.

Consumer Context

The Rich Beef Tesmole is ideal for:

• Family Meals: A hearty and comforting main course for gatherings.
• Cold or rainy days: Its warmth and richness make it perfect for warming the body.
• Informal celebrations: Although it is homemade, its complexity elevates it for special occasions.
• Gastronomic Experience: For those who wish to explore authentic regional Mexican cuisine.
• Main course lunch or dinner: It is a complete dish on its own.

Visual Aspect

The dish is visually spectacular and very appetizing, as shown in the image. The color of the broth is a vibrant, deep red, denoting the presence of dried chiles. You can clearly see the chunks of beef, the bright yellow slices of corn, and other vegetables such as zucchini and chayote in shades of green and yellow, adding a contrast of color and texture. The small “cajetitos” of dough rise above the surface, showcasing their distinctive shape. The garnish of chopped onion and cilantro in the center of the bowl adds a touch of freshness and a contrast of bright colors (white and green) that makes it even more inviting. The presentation in a bowl with a decorated rim enhances its authenticity.

Curiosities

• Salty atoles: Although today we associate “atole” primarily with sweet drinks, historically there were also thick, salty atoles that functioned as stews, with tesmole being an evolution of that tradition.
• Nixtamalization: The corn dough for cajetitos benefits from nixtamalization, an ancient process of cooking corn with lime that improves its nutritional value and flavor.
• Varieties of tesmole: There are tesmoles with different meats (chicken, pork), and even some versions that don’t use dough, but instead the thickness comes from cooking and blending some vegetables.

Nutritional Value (Estimated per Serving)

Please note that these values are approximate and may vary significantly depending on serving size, exact ingredient amounts, and cut of meat.

• Calories: 400-600 kcal
• Protein: 30-40 g (mainly from beef)
• Fat: 15-30 g (from meat, butter/oil and corn)
  • Saturated fat: 5-15 g
• Carbohydrates: 30-45 g (from corn masa, corn on the cob and other vegetables)
  • Sugars: 5-10 g (natural from vegetables)
• Fiber: 5-10 g (from chilies, vegetables and corn)
• Sodium: Variable (from added salt and broth)
• Vitamins and minerals: Vitamin C (from vegetables), B vitamins (from meat), Iron (from meat), Potassium (from vegetables and chilies).

Additional Benefits and Interesting Facts

• Rich in protein: Beef is an excellent source of high-quality protein, essential for building and repairing tissue.
• Fiber: Vegetables, chilies, and corn provide fiber, which helps digestion and satiety.
• Diverse nutrients: A complete dish that offers a wide range of essential vitamins and minerals thanks to the diversity of ingredients.
• Hydration: Being a stew with abundant broth, it contributes to hydration.
• Complex Flavor: The use of dried chiles and epazote creates a unique and deep flavor profile.

Other Information

• Storage: Leftover tesmole can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Reheat gently in a saucepan over low heat, adding a little more broth or water if necessary to adjust the consistency. The “cajetitos” may soften a little more when reheated.
• Pairing: Pairs well with Mexican fresh waters (horchata, hibiscus, tamarind) or a cold Mexican lager.

Conclusion: The Essence of Mexico in a Spoon Dish

Rich Beef Tesmole is a true gem of Mexican cuisine, a dish that celebrates the richness of its ingredients, the depth of its flavors, and the warmth of its traditions. It’s a stew that nourishes not only the body but also the soul, inviting conviviality and the enjoyment of ancestral flavors. Preparing it means embarking on a culinary journey that culminates in a feast of textures and aromas that will transport you to the heart of Mexico. Dare to cook it and experience the authentic taste of tradition!