Servings: 4 / Ready in: 8 hr 20 mins
Ingredients
- 3 Beef shanks with bone
- 1 lb Beef stew meat
- 8 cups Water
- 1 tbsp Salt
- 1 spring Epazote or cilantro
- 2 Garlic cloves, peeled
- 8 tbsp Mölli Oaxaca Marinade
- 3 Tomatoes
- 1 tbsp Oil
- 1 Chayote squash, peeled and cut in 6 pieces
- 2 ears Corn, each cut in 3
- 2 Zucchinis, cut into chunks
- 4 oz Green beans
- 8 Corn tortillas
- ¼ Onion, finely chopped
- 2 Limes, quartered
Directions
- Puree tomatoes with the Oaxaca marinade in a blender. Heat oil in a saucepan over high heat and add the tomato puree. Cook over medium heat, stirring constantly, for 5 minutes. Place beef in the slow cooker and cover with water. Add salt, epazote, garlic cloves and tomato puree. Cover and cook over low for 8 hours.
- Add chayote, cover and cook for 10 minutes, then add corn, zucchinis and green beans and cook, covered, for 10 minutes. Season with salt to taste.
- Serve in bowls and garnish with onion and add a few drops of lime juice to taste. Eat with corn tortillas on the side. Provecho!