Pepián de Res Recipe (Guatemalan Beef Stew)

Name: Pepián de Res Recipe (Guatemalan Beef Stew)
Ingredients: 3 lb. short ribs (preferably a combination of boneless and bone-in); 2 white bread slices (1½ oz.); 2 lb. plum tomatoes (about 6 large); 1 lb. tomatillos (about 16 medium), husked and washed; 1 unpeeled medium white onion, halved; 4 unpeeled garlic cloves; One 2-in. cinnamon stick (see headnote), or 1 tsp. ground cinnamon; 3 Tbsp. raw hulled pumpkin seeds (1 oz.); 3 Tbsp. raw sesame seeds (1 oz.); ½ tsp. coriander seeds; 1 guajillo chile, seeded; 1 pasilla chile, seeded; 2 Tbsp. vegetable oil; 2 lb. white potatoes (3–4 large), peeled and cut into ½-in. pieces; 1¼ lb. chayotes (2 medium), peeled, cored, and cut into ½-in. pieces; 1 lb. green beans (3 cups), trimmed and coarsely chopped; 1 Tbsp. plus 1½ tsp. fine salt, plus more to taste; 1 tsp. freshly ground black pepper

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In this Guatemalan beef stew with Mayan roots, a rich, smoky sauce of tomatoes, tomatillos, chiles, and seeds coats tender short ribs.

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