Take your time while cooking this dish. You want the beef to be butter-tender and have it melt in your mouth as soon as you start chewing. It’s a very simple dish so try to get the best-quality ingredients you can. I cook with grass-fed beef at my home in L.A., because I find it’s the most similar to the beef you can find in Oaxaca.
In a large, heavy-bottomed pot, bring 1 gallon (
Add the carrots, potatoes, and chayote to the pot. Simmer for 20 minutes. Add the green beans and cabbage. Continue to simmer for 20 minutes while you rehydrate the chiles.
After 10 minutes, put the softened chiles in a blender along with the onion, garlic, spices, and tomatillos. Blend until smooth. Strain through a double-fine-mesh strainer and add the puree to the simmering broth. Simmer for 5 minutes, then add the cilantro and mint. Turn off the heat and let the soup sit for 10 minutes. Serve with onion, chiles, and lime.
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