Beef Casserole with Chile and Avocado Leaves

In a large saucepan, cover the short ribs with the water and salt; cook until the meat is just about falling off the bone, approximately 1 to 1 1/2 hours. Just as it starts to cool, skim the fat off the stock, and reserve. Remove the meat from the bones, discarding the fat and tendons.

Cook the green beans in boiling, salted water until just tender, and drain.

Puree the chiles, tomatoes, onion, garlic, and water in a blender until smooth. Pour into a soup pot with the reserved stock, avocado leaves, squash blossoms, and zucchini, bring to a boil, and simmer over medium heat for 20 minutes.

FOR CHOCHOYOTES: Mix all the ingredients together until well blended. Form 3/4-inch balls and make a small indentation on one side of each with your finger.

Add the dumplings and potatoes to the broth and simmer for about 15 minutes until cooked. Add the green beans and meat, then simmer for 10 minutes. Add salt to taste and serve.