MEXICAN BEEF STEW
This dish is a Chili con Carne made with stew meat rather than ground chuck. It is pretty enough to entertain with and made with top round rather than bottom, so it's lean enough to feel good about eating.
Provided by Rachael Ray : Food Network
Time 4h20m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 275 degrees F.
- Stem and seed the chiles and place in a pot with beef stock over high heat. Bring to a boil, then reduce the heat and simmer gently to reconstitute (see Cook's Note).
- Heat a large Dutch oven with a drizzle of oil over medium-high heat, and add the bacon to the pan and stir until crisp. Remove with a slotted spoon. Pat the meat dry, season with a little salt and lots of black pepper, then add to the bacon drippings and brown evenly to caramelize the meat. Brown the meat in 2 batches if necessary in order not to crowd the pan. Remove the meat and add another drizzle of oil, if necessary. Add the onions, and garlic and soften a few minutes. Stir in the cumin, coriander, cocoa, cinnamon, and cloves, and stir to toast the spices and combine. Deglaze the pan with beer and evaporate.
- In a food processor, puree the softened peppers and stock with tomatoes. Pour into the pot, slide the browned meat and bacon back in, and drizzle in the honey. Cover the pot and transfer to the oven for 2 1/2 hours or until the meat falls apart with a fork. Cool and store for a make-ahead meal. Reheat over medium heat and add the lime juice just before serving.
- Garnish with sour cream and fresh cilantro leaves, and serve with tortillas or rice and warm black beans.
BEEF PUCHERO (A MEXICAN STEW WITH HOMINY & VEGETABLES)
I had the opportunity to live near Mexico. I learned to cook many dishes from friends. This is just one type of Puchero. The flavors are more intense if you refrigerate,then heat.Two methods of cooking. For large groups the slow method. For small groups, cut in half or thirds and put all in a pressure cooker. Dinner in less than an hour for fast method.
Provided by Montana Heart Song
Categories Stew
Time 3h30m
Yield 10-15 serving(s)
Number Of Ingredients 17
Steps:
- Slow method for Large Groups:.
- In large stockpot,add beef, veal and knuckle bone. (ask butcher to save you one).
- Fill with cold water just to cover, no more.
- Add salt, cumin and chili powder.
- Cover and cook to a boil for 10 minutes.
- Skim the white scum from water.
- Add tomatoes and hominy to stockpot with juices. Add sugar. Stir.
- In old clean pillowcase or cheescloth bag, layer the vegetables in the order given, starting with corn ending with chili peppers.
- Take one lemon half, squeeze the juice out, as much as you can get, place the lemon cut side down.Add the apple slices and squeeze juice from other lemon half.Pul the lemon half in the sack. Close the sack with twist tie or string.
- Simmer on low heat for 3 hours.
- Dump out the vegies on a large platter and cut in serving pieces.
- Serve meat and juice in a large tureen.
- Serve with tortillas, mexican hot chocolate or beer.
- Fast method:.
- Place everything in a pressure cooker except the apple slices. Cook at 15 pounds pressure for 20 minutes. Take off burner and let steam decrease. After pressure is gone, release lid, and spoon out vegetables on platter, serve meat and broth in a tureen.
BEEF AND HOMINY
Make and share this Beef and Hominy recipe from Food.com.
Provided by Juliesmom
Categories Grains
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Saute the meat, celery, garlic, and onions in oil until onions are slightly soft.
- Add the chiles, tomato sauce, celery salt, cumin, chili powder, and pepper, and simmer for 5 minutes.
- Add drained hominy to the meat mixture and cook until hominy absorbs the color of the sauce.
- Place in serving bowl and top with grated cheddar.
- Makes 6 to 8 servings.
SLOW COOKER MEXICAN BEEF STEW
Let the slow cooker do the work for you in this hearty south-of-the-border stew.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 7h30m
Yield 6
Number Of Ingredients 16
Steps:
- Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
- Coat the beef with flour. Cook and stir beef in a large skillet in hot oil over medium-high heat about 5 minutes or until browned.
- Place the beans, carrots, onion, and garlic into the prepared slow cooker liner. Top with the beef. Add tomatoes, broth, chili powder, cumin, salt, and pepper.
- Cover and cook on low 7 hours or until the beef is fork-tender.
- Stir in the corn gently with a rubber spatula. Cover and cook 10 minutes more or until heated through. If desired, serve with avocado, cilantro, and/or crushed red pepper.
Nutrition Facts : Calories 272 calories, Carbohydrate 27 g, Cholesterol 39.8 mg, Fat 8.7 g, Fiber 7.8 g, Protein 21.9 g, SaturatedFat 2.2 g, Sodium 646.5 mg, Sugar 4.7 g
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