Sopas y CaldosMedium

Churipo (Purepecha Beef and Chilli Broth)

Name: Churipo (Purepecha Beef and Chilli Broth)
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Cuisine: Mexican
Ingredients: 1000 g Beef con hueso (chambarete); 6 Dried guajillo chillies; 3 Chillies ancho secos; 3 Tomatoes; 2 Chayotes; 200 g Pumpkin; 2 Carrots; 1 White onion; 4 Garlic cloves; 0.25 Cabbage (repollo)

150 min (30 prep + 120 cook) Medium 8 servings Michoacan

Edmond Bojalil

Recetas Mexas

Published: 20 Mar 2026 · Updated: 25 Mar 2026

Purepecha beef broth with red chilli, served with corundas, heritage of Michoacan.

About this recipe

Churipo is a Purepecha beef broth with red chilli traditionally served with corundas. It is the most representative dish of the Purepecha culture of Michoacan.

History & Origin

Churipo is the ceremonial broth of the Purepecha people of Michoacan, a civilisation that resisted Aztec expansion and maintained its independent gastronomic culture until the Spanish conquest. The word churipo comes from Purepecha and means red broth. This dish is inseparable from corundas, triangular ash tamales wrapped in corn plant leaves that are exclusive to the Purepecha region. Together they form the ceremonial meal served at weddings, baptisms, funerals and the Corpus Christi festival in Patzcuaro. The preparation of churipo is a communal act where Purepecha women gather to cook large pots of broth whilst the men prepare the corundas. The base of the broth is beef slowly cooked with guajillo and ancho chillies, tomato and herbs, creating a deep, comforting red broth. In 2010, traditional Mexican cuisine was declared Intangible Heritage of Humanity by UNESCO, and churipo was one of the dishes cited as an example of regional gastronomic richness.

Estimated cost

£13.50

Total cost

£1.69

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

380

Calories

30g

Protein

25g

Carbohydrates

15g

Fat

Fibre

780mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cook the beef in 3 litros of water with salt, half an onion and 2 garlic for 1.5 hours over medium heat until this tender. Espuma the stock.
2
Deseed and toast the guajillo chillies and ancho. Soak them 15 minutes in hot water. Licua with tomatoes, the resto of onion and garlic.
3
Strain the sauce of chillies and friela in a tablespoon of oil for 5 minutes. Fold it in to the beef stock.
4
Peel and cut the chayotes, the pumpkin and the carrots into medium pieces. Cut the col into quarters.
5
Add the verduras to the stock empezando for the mas duras (carrot, chayote). Cook 10 minutes and anade pumpkin and col.
6
Cook 15 minutes mas until all the verduras esten tiernas. Ajusta sazon with salt.
7
Serve the churipo in plates hondos with a trozo of meat, verduras plenty ofs and stock red. Acompana with corundas or tortillas.