Guatemalan Pepián de Res
Pepián de Res is Guatemala’s national dish, a rich beef stew simmered with roasted vegetables, chilies, and spices. Nutty, smoky, and deeply comforting, this flavorful recipe is served with rice and tortillas for an authentic taste of Guatemalan tradition.
Equipment
Ingredients
- 3 tbsp High-heat neutral oil
- ½ lb Bone-in short ribs
- 1½ lb Chuck roast, diezmillo de res, 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 Cloves garlic
- 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 beef with salt and pepper. Heat oil in a large pot over medium-high and sear short ribs and chuck roast in batches, 4–5 minutes per side.
- Return beef to the pot. Add 10–12 cups water, salt, and cilantro. Bring to a boil, then simmer covered 1½–2 hours until tender, skimming foam and adding water as needed.
- In a skillet, dry roast tomatoes, bell pepper, tomatillos, onion, and garlic until softened and lightly charred.
- In another pan, toast chilies until fragrant, then remove. Toast pepitas and sesame seeds until golden. Char tortilla over open flame or skillet.
- Blend roasted vegetables, chilies, seeds, tortilla, and cooked cilantro with 2 cups hot broth until smooth.
- Stir sauce into beef and broth. Simmer uncovered 20 minutes.
- Add carrots, potatoes, and chayote. Simmer 15 minutes.
- Add green beans and cook 10 minutes more, until vegetables are tender.
- Taste and adjust seasoning. Serve hot with rice and tortillas.
Notes
- Substitute pasilla or New Mexico chilies if guajillo or ancho aren’t available.
- Blend in an extra tortilla or simmer longer for a thicker sauce.
- Flavors deepen as it rests—tastes even better the next day.
- Store in the refrigerator up to 3 days.
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