StewsMediumFree

Pepena (Jalisco Offal Stew with Guajillo Chile)

Name: Pepena (Jalisco Offal Stew with Guajillo Chile)
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Cuisine: Mexican
Ingredients: 800 g Mixed beef offal (lung, heart, liver, tripe); 6 Dried guajillo chiles; 3 Tomatoes; 4 cloves Garlic; 1 White onion; 0.5 tsp Ground cumin; 1 tsp Dried oregano; 2 Bay leaves; 3 tbsp Vegetable oil; 1.5 tsp Salt; 12 Corn tortillas

120 min (30 prep + 90 cook) Medium 6 servings Jalisco

Edmond Bojalil

Recetas Mexas

Published: Mar 30, 2026 · Updated: May 12, 2026

Thick Jalisco-style beef offal stew with guajillo chile and spices — a traditional matanza dish.

About this recipe

Pepena is a thick and hearty stew from the traditional cuisine of Jalisco made with beef offal — lung, heart, liver and tripe — slow-cooked in a guajillo chile sauce with tomatoes, garlic, cumin and oregano. It is one of the most deep-rooted matanza (slaughter) stews of western Mexico, prepared in the early hours of festive mornings when cattle are slaughtered and every part of the animal is put to use. Its intense flavour and dense texture make it a deeply satisfying and comforting dish, served with freshly hand-pressed corn tortillas.

History & Origin

Pepena is one of the most genuine dishes of Jalisco's cattle-ranching culture, a state that has historically been Mexico's largest beef producer. In the state's rural communities, the slaughter of cattle — la matanza — was a social event that brought the whole community together and generated a temporary abundance of meat that had to be used in its entirety. The offal, which could not be preserved without refrigeration, was cooked immediately in large clay pots, giving rise to collective stews like pepena, asadura and festive menudos. Guajillo chile, sun-dried on Jalisco's cornfields, contributes its characteristic brick-red colour and fruity flavour that balances the intensity of the offal. Today, pepena is served in neighbourhood fondas, municipal markets in Guadalajara and in the early hours of the patron saint festivals in Jalisco's country villages, where it remains the comforting breakfast for those who have stayed up all night celebrating.

Estimated cost

$9.00

Total cost

$1.50

Per serving

* Approximate prices based on US supermarkets

Nutritional information per serving

280

Calories

26g

Protein

10g

Carbohydrates

14g

Fat

Fiber

620mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Clean the offal thoroughly under cold water. Cut into medium pieces about 3 cm. Boil in salted water with garlic, onion and a bay leaf for 30 minutes. Drain and reserve the stock.
2
Devein the guajillo chiles and soak in hot water for 2 minutes to rehydrate. Roast the tomatoes, garlic and onion directly on a griddle until well charred.
3
Blend the drained chiles with the roasted tomatoes, garlic, onion, cumin, oregano and one glass of the cooking stock. Strain the sauce.
4
Heat the oil in a wide pot over medium-high heat. Pour in the strained sauce and fry for 8 minutes, stirring constantly, until it thickens and changes colour.
5
Add the cooked offal to the sauce. Pour in enough stock to cover. Season with salt and cook over medium heat for 30 minutes until the sauce thickens and the flavours meld.
6
Adjust the seasoning. Serve hot in deep bowls with freshly made corn tortillas, chopped onion and fresh cilantro to taste.