Mexican Beef Stew Over Chipotle Sweet Potato Mashers Nuevo Latino Beef Dishes Food
CHIPOTLE BEEF STEW
Provided by B. Fairbrother
Categories Soup/Stew Blender Food Processor Beef Tomato Stew Dinner Lunch Hot Pepper Fall Winter Hominy/Cornmeal/Masa Gourmet Chicago Illinois Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Pat beef dry and season with salt and pepper. Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then brown meat in 2 batches, transferring to a plate as browned. Return all meat to skillet. Add onion, garlic, and cumin and cook, stirring occasionally, until softened, about 5 minutes. Pur e tomatoes with juice, chiles, adobo sauce, and water in a blender or food processor and add to meat mixture. Simmer, covered, stirring occasionally, until meat is tender, about 1 1/4 hours. Add hominy and simmer, covered, 15 minutes. Season with salt.
CARNE GUISADA (MEXICAN BEEF STEW)
A luscious, tender Mexican beef stew with very basic ingredients. The oven baking makes the meat extremely tender, and the cumin gives it so much flavor! This is a typical Mexican beef stew, simple, with not a lot of vegetables. Serve folded up in warm tortillas, or on rice or with your favorite cornbread.
Provided by EdsGirlAngie
Categories Stew
Time 3h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Toss meat pieces with flour, then brown quickly in oil in an ovenproof Dutch oven.
- Add onion, garlic, jalapeño, beef stock, tomato paste, cumin and chili powder; bring to a simmer on the stove.
- Cover Dutch oven and place in the preheated oven, baking for about 2 to 2-1/2 hours, until meat is extremely tender.
- Serve as is, or on rice, or folded into warm tortillas.
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