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📍 Tzintzuntzan

Churipo

· Lunch

A Purépecha red beef broth with guajillo chiles and vegetables, traditionally served with corundas.

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Churipo: A Purépecha red beef broth with guajillo chiles and vegetables, traditionally served with corundas.
⏱ 150 min🍽 6 servings📊 Intermediate🏷 Commonly associated🌱 Gluten-free🌱 Dairy-free
Preparation
30 min
Cooking
120 min
Waiting and resting
0 min

History

Churipo (from the Purépecha churhípu, 'broth') is a ceremonial stew of the highlands and the shores of Lake Pátzcuaro, deeply rooted in Tzintzuntzan. It is part of traditional Michoacán cuisine, recognized as Intangible Cultural Heritage of Humanity.

Ingredients

Adjust quantities

Only numeric quantities at the start of an ingredient are adjusted. Descriptive quantities, seasoning to taste and timings remain unchanged; check them when changing servings.

Preparation

  1. 1

    Cook the meat with onion, garlic, and salt until tender; reserve the broth.

  2. 2

    Rehydrate the chiles and blend them with a little broth, garlic, and onion; strain.

  3. 3

    Stir the strained sauce into the broth and let it simmer to develop flavor.

  4. 4

    Add the corn, chayote, and cabbage and cook until tender.

  5. 5

    Adjust the salt and add chopped xoconostle or a few drops of lime.

  6. 6

    Serve piping hot, accompanied by corundas and tortillas.

Cooking tips

  • Add corn first, then chayote and finally cabbage so the cabbage does not fall apart.

References to consult

References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.

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