Mexican Potato Stew Food

MEXICAN STYLE POTATOES

Steps:

• Heat vegetable oil in a large-size frying pan over medium-high heat.
• Once the oil is hot, add the diced potatoes and brown for about 8-10 minutes. Stir frequently to avoid burning them. Make sure all the sides of the potatoes are golden.
• Stir in the onion and cook for about 3 minutes. By that time the onion should be translucent.
• Add the Serrano or Jalapeño pepper and cook for 2 more minutes, stirring from time to time.
• Now, add the chopped tomato, salt to taste, and gently stir them in with the potatoes, onion, and peppers. I like the tomatoes cubes to still hold some of their shape when serving, so this step is a quick one, just 1 or 2 minutes before proceeding to serve. Of course, if you like your tomatoes well cooked, then cook them a little bit longer.

MEXICAN COD AND POTATO STEW

Steps:

• In a medium bowl, stir together tomatoes, corn, cumin, and chopped cilantro; set aside.
• In a 2-quart microwave-safe dish with a lid, combine potatoes, shallots, and oil. Season with salt and pepper; spread in an even layer. Cover; microwave on high for 6 minutes.
• Place cod in a single layer around the edge of the dish, on top of potatoes. Season with salt and pepper. Spoon tomato mixture in the center. Microwave on high until cod is cooked through and potatoes are tender, 9 to 10 minutes. Gently stir to combine; garnish with cilantro leaves.

PICADILLO (MEXICAN BEEF & POTATO STEW)

Steps:

• In a large pot over medium heat, brown the ground beef until no longer pink.
• Season it with salt, pepper, and cumin.
• Add onions and garlic. Saute until onions are translucent.
• Add potatoes, tomato sauce, and just enough water to cover the potatoes.
• Give it a good stir and simmer, uncovered, on medium-low heat until potatoes are tender and liquid has reduced, approximately 30-45 minutes (depending on how reduced you want the liquid.)
• Serve warm (see below for serving suggestions).

MEXICAN BEEF STEW OVER CHIPOTLE SWEET POTATO MASHERS (NUEVO LATINO BEEF DISHES)

Steps:

• Combine flour, cocoa and ancho chile pepper in large bowl. Add beef and toss to coat evenly with flour mixture. Remove beef and reserve any excess flour mixture.
• Heat 1 tablespoon butter in stockpot over medium heat until hot. Brown half of beef and remove from stockpot. Repeat with remaining beef, adding remaining 1 tablespoon butter, if needed. Remove beef from stockpot; season with salt and black pepper.
• Add bell peppers to the stockpot and cook for about 3 minutes, stirring occasionally. Stir in tomatoes, broth, chipotle pepper, adobo sauce and reserved flour mixture. Return beef to stockpot; bring to a boil. Reduce heat, cover tightly and simmer 1 3/4 to 2 1/4 hours or until beef is fork-tender.
• Meanwhile prepare Chipotle Sweet Potatoes:
• Place sweet potatoes in large saucepan; cover with water. Bring to a boil; cook 12 to 15 minutes or until tender. Drain, reserving 1/4 cup cooking liquid. Return potatoes and reserved cooking liquid to saucepan; add butter, if desired, chipotle pepper, adobo sauce, salt and ancho chile pepper. Mash potatoes until just blended and slightly chunky.
• Serve stew over sweet potatoes.

MEXICAN-INSPIRED PORK STEW

Steps:

• Combine garlic, brown sugar, salt, lime juice, chili powder, cumin, cayenne, black pepper, and cinnamon in a large zip-top bag. Add cubed pork and toss to coat. Refrigerate for at least 2 hours.
• Heat oil in a large pot over medium-high heat. Add onion and saute until translucent, about 5 minutes. Stir in pork and cook until browned on all sides, 5 to 7 minutes.
• Pour chicken broth into the pot and bring to a boil. Reduce heat and let simmer for 20 minutes. Add tomatillos, Anaheim chiles, and olives. Stir, cover, and let simmer for another 20 minutes. Stir in cabbage; cover and simmer for 20 minutes more.

SLOW COOKER MEXICAN PORK STEW WITH SWEET POTATOES

Steps:

• Place pork, sweet potatoes, onion, tomatoes, chiles, chicken broth, cumin, salt, and pepper into the bottom of a slow cooker.
• Cover and cook on Low for 6 to 7 hours. An instant-read thermometer inserted into the center of the pork should read at least 145 degrees F (63 degrees C). Add lime juice and stir well before serving.

PUEBLA CHICKEN AND POTATO STEW

Steps:

• Bring chicken, water, 2 onion quarters, and 1 teaspoon salt to a boil, covered, in a 4- to 5-quart pot over moderately high heat. Boil 10 minutes, then remove from heat and let stand, covered, until chicken is just cooked through, about 10 minutes. Transfer chicken to a plate, reserving broth with onion. When cool enough to handle, coarsely shred chicken, discarding skin and bones.
• While chicken is cooking, heat a dry well-seasoned small cast-iron skillet over moderate heat until hot, then brown garlic and remaining 2 onion quarters on all sides, turning with tongs, about 5 minutes. Peel garlic and transfer with onion to a blender. Add tomatoes with juice, chiles, and oregano, then purée until smooth.
• Cook chorizo in oil in a 12-inch heavy skillet over moderately high heat, stirring, until fat is rendered, about 2 minutes. Carefully add purée (it will splatter and steam) and cook, stirring frequently, until thick, about 10 minutes.
• Peel potatoes and cut into 3/4-inch pieces, then add to reserved broth with remaining teaspoon salt. Simmer, covered, stirring occasionally, until potatoes are almost tender, about 10 minutes.
• Add potatoes and onions to chorizo mixture along with 2 cups broth (save remainder for another use). Stir in chicken and simmer 10 minutes. Serve sprinkled with cheese.
• *Available at Latino markets and some specialty foods shops.

MEXICAN PORK STEW

Steps:

• In a large skillet that has been coated with cooking spray, brown pork and garlic. Add onion, saute until tender. Stir in tomatoes, chilies, cilantro, oregano and bay leaves; cover and simmer for 40 minutes or until pork is tender and no longer pink., In a bowl, combine cornstarch and water until smooth; stir into skillet. Bring to a boil. Cook and stir for 2 minutes or until thickened. Discard bay leaves.

MEXICAN PORK AND SWEET POTATO STEW

Steps:

• Heat 2 teaspoons of the oil in a large saucepan over medium heat. Add the cubed tenderloin and cook for 7 minutes, turning so all sides are browned and the pork is cooked. Remove from pan and set aside.
• Add the remaining teaspoon of oil to the pan along with the onions, peppers and sweet potatoes. Cover and cook for three minutes until the vegetables begin to soften. Add the sweet potatoes, continuing to cook another 2 to 3 minutes.
• Add the garlic, cumin and cinnamon, stirring so that the spices are well mixed into the vegetables. There should be a nice aroma at this point. Stir in the water and broth and bring to a boil. Lower to a simmer and add in the corn. Cook covered for 5 minutes.
• Add in the salsa and the cooked pork. Cook until heated through. If you are using salsa from the fridge, I would suggest adding it a minute before the meat so that it cn heat up without leaving the tender meat tough.
• Garnish with cilantro and serve with warm tortillas or tortilla chips.