PUCHERO VAQUERO DE ZACATECAS
(ZACATECAS COWBOY STEW)

3 1/2 lbs. beef chuck, cut into 1-inch cubes
3 tablespoons achiote paste, dissolved in 1 cup water
1 cup rice
4 ounces fideos or thin noodles
1 lb. chayotes, cut into cubes
1 lb. zucchini or crookneck squash, cut into cubes
1 bunch spinach, washed and chopped
1 medium white onion, chopped
1 bunch cilantro, chopped
5 to 6 güero or largo chiles in vinaigrette (available canned)
Salt or powdered beef bouillon to taste

Place the meat in a large stockpot with 2 1/2 quarts water to cover. Bring the meat to a boil, skim off any foam, and add the achiote dissolved in water. Cook until the meat is tender.

Add the rice, noodles, squashes, and spinach and cook another 20 minutes or until the rice is done.

Meanwhile, arrange the onion, cilantro and chiles on a platter, so that each diner may add condiments to taste.

Add salt or beef bouillon to the stew according to taste.

Serve in deep bowls, or serve the broth first, with rice and noodles, followed by the meat and vegetables.

Servings: 10