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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
FAST: 1 hour 40 minutes
Slow: 7½ to 8½ hours Active time: 35 minutes
Each year in Mochitlán, in southwestern Mexico, a festival is held to honor Santa Ana, the town’s patron saint. As part of the celebration, the townspeople prepare an elaborate stew called huacaxtoro (also spelled huacashtoro) using the meat of bulls, as the name of the dish suggests. Our Instant Pot version swaps in beef chuck roast and is adapted from a recipe in “The Native Mexican Kitchen” by Rachel Glueck and Noel Morales, proprietors of El Refugio Mezcaleria in Todos Santos, Mexico. You can pressure cook the meat quickly or slow cook it for several hours—either way, it will emerge fork tender. The broth, brick-red and moderately spicy from dried chilies, is laced with creamy chickpeas and summer squash. Serve this hearty stew with flour tortillas for scooping up the savory sauce.
medium (2 ounces) guajillo chilies, stemmed and seeded
dried árbol chili, stemmed and seeded (optional)
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