Beef stew with sweet green peppers, sweet potatoes, and plantains (Puchero Tabasqueño) from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (page 180) by Rick Martinez

  • Yukon Gold potatoes
  • rendered lard
  • Show all ingredients...
  • Serves : 8

  • EYB Comments

    Can substitute oxtail or beef neck bones for beef shanks; taro root for malanga; and chiles caribe, güero chiles, banana chiles, or cubanelle chiles for chiles x'catik.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Crispy corn flatbread (Tostadas de maíz): Baked tostadas

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute oxtail or beef neck bones for beef shanks; taro root for malanga; and chiles caribe, güero chiles, banana chiles, or cubanelle chiles for chiles x'catik.

  • patrick_qrpwvs on May 23, 2026

    Tracking down most of the ingredients was a serious headache, but in the end it was worth it. The broth was absolutely incredible, meat fall off the bone good. I used osso bucco beef shank. I was unable to get fresh corn and taro root/malanga and I forgot to add the green beans at the end. I also parboiled the yuca separately for 15 minutes (and drained) before adding it to the stew. Even with a couple of missed ingredients, this was exceptionally well balanced! 9/10 would definitely make again!

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