MEXICAN BEEF STEW (CALDILLO)
This rich and spicy Mexican Beef Stew (Caldillo) is a slow cooking hearty recipe perfect for a cold night by the fire.
Provided by Lana Stuart
Categories Soups and Stews
Time 2h15m
Number Of Ingredients 13
Steps:
- Heat the oil over medium-high heat in a large saucepan or Dutch oven.
- Add the beef stew meat, onions, and garlic. Saute, stirring frequently, until the stew meat has browned and the onions are transparent.
- Add the remaining ingredients except for the potatoes. Stir well.
- Bring to a boil, then reduce the heat to a simmer.
- Cover tightly and cook over low heat for 1 1/2 hours or until the meat is tender.
- Stir in the potatoes.
- Continue cooking for an additional 30 minutes or until the potatoes are cooked through.
- Serve with warm tortillas and lime wedges on the side.
Nutrition Facts : ServingSize 1, Calories 350 kcal, Carbohydrate 25 g, Protein 35 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 88 mg, Sodium 1011 mg, Fiber 4 g, Sugar 8 g, UnsaturatedFat 7 g
MEXICAN BEEF STEW
This beef stew cooked with the beef shank is one of my husband's favorites. He also loves almost any dish made with this combination of tomatoes, olives, raisins, and capers. In this recipe, the meat is slowly cooked until tender and then combined with a thick and rich sauce made with tomatoes & wine.
Provided by Mely Martínez
Categories Beef
Time 50m
Number Of Ingredients 21
Steps:
- Place the Beef Shank in a large pot to cook, along with the onion, garlic, and bay leaf. Cover with water and cook until tender. I used an electric pressure cooker pot and it took 30 minutes to cook. Note: For a regular stove-top pressure cooker, it will take 50 minutes, and for a normal stock pot it will take about 1-1/2 hours to cook. If you don't have a pressure cooker, your stock pot works fine, just make sure you cook the meat until tender and add water if needed while cooking. You can also cook the meat overnight by using a slow cooker and cooking it for 6 hours.
- While the meat is cooking, heat the oil in a stockpot or Dutch oven. Add the onion and cook for about 2 minutes until transparent. Stir in the garlic and cook for one more minute.
- Add the canned tomatoes with their juices to the pot and bring to a boil. Once it starts boiling, reduces heat to a gentle simmer for about 15 minutes. The tomatoes will start to lose their shape. At this time, use a potato masher to mash the tomatoes to form a chunky salsa texture.
- Add the diced carrots and cook for 5 minutes, then after that time stir in the potatoes and keep cooking for 8 more minutes.
- At this time, add the cooked meat, white wine, raisins, capers, olives, and herbs. Stir well to blend all the flavors. Season with salt and pepper. Keep cooking for about 8-10 minutes until the vegetables are well cooked but still hold their shape.
Nutrition Facts : ServingSize 6 oz, Calories 350 kcal, Carbohydrate 31 g, Protein 34 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 53 mg, Sodium 416 mg, Fiber 6 g, Sugar 10 g
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.
SPICY MEXICAN LAMB STEW
Inspired by a traditional Mexican mole, this Spicy Mexican Lamb Stew is full of warming spices and just a touch of cocoa. With less than 15 minutes prep time, this recipe is perfect for busy weeknights.
Provided by Eb Gargano
Categories Main Course
Time 1h45m
Number Of Ingredients 21
Steps:
- Preheat your oven to 180C / 160C fan/ gas mark 4 / 350F.
- Drizzle about 2 tablespoons of olive oil into a large ovenproof saucepan or cast iron casserole dish. Add the onion and cook on a gentle heat, with the lid on, for about 3 minutes, until the onions are softened but not brown.
- Add the garlic, chilli, cumin, paprika and cocoa. Stir well and cook for 1 more minute with the lid off. Add a splash of water if it gets too dry.
- Next add in the lamb. Stir well to coat the meat in the onions and spices and then add the tomatoes, plus salt and pepper to taste.
- Bring the stew to the boil and then put the lid on and put in your preheated oven for 45 minutes. After 45 minutes add the beans and red/yellow pepper and continue cooking for another 45 minutes (1 hour 30 in total).
- While the stew is in the oven, make your salsa by combining all the salsa ingredients in a small bowl and setting it aside to allow the flavours to develop.
- When the stew is ready, remove from the oven and stir through the chopped coriander and lime juice, if using. Serve with tortillas or rice and the salsa.
Nutrition Facts : Calories 426 kcal, Carbohydrate 33 g, Protein 38 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 97 mg, Sodium 503 mg, Fiber 9 g, Sugar 10 g, ServingSize 1 serving
CHOCOLOMO, MEXICAN VENISON STEW
This stew is traditionally made with a losing bull after a bullfight, so it lends itself well to older, tougher, more flavorful animals. Any sort of venison certainly, but Canada geese, older hogs, bears, ducks, even jackrabbits would all work well here. You really want to toss in whatever offal you are OK with eating. With birds, certainly hearts and gizzards, and liver if you want. With mammals, hearts, kidneys, tongues, shanks, tail are all good choices. Chocolomo hinges on the distinct char flavor you get from burning the onions and garlic. If you don't do this, it will still be a nice stew, but it will lack the jarringly smoky flavor that attracts me to this recipe.
Provided by Hank Shaw
Categories Soup
Time 4h
Number Of Ingredients 23
Steps:
- Your first task is to make the spice paste, the recado bianco, which can be made days or even weeks ahead and then stored in the fridge. On a grill or gas burner, set the garlic heads over the fire. You want to burn off the paper and cook the garlic at the same time, so you will want to turn the heads frequently as they cook. You want some parts of the garlic to burn and char. This normally takes a solid 5 to 10 minutes, and longer is better. When they are cool enough to handle, peel off any remaining paper around the garlic cloves and chop them roughly. Set them in the bowl of a blender or small food processor with the vinegar.
- Toast the peppercorns, cumin, cloves and allspice in a dry pan over high heat until they are fragrant, a minute or three. Put them into a spice grinder with the oregano and cinnamon. Grind into a powder and add to the blender with the garlic. Buzz this to a paste, stopping to scrape down the sides of the blender or processor a few times. This paste will keep for months in the fridge.
- To make the stew, cut the meats and offal into pieces you'd want to eat. Get 3 tablespoons of the lard hot in a large, heavy, lidded pot like a Dutch oven. Pat the meats dry and brown them in batches so you don't crowd the pot. This may take a solid 20 minutes. As they brown, set the chunks in a bowl. When the meats are all browned, add some stock to the pot and use a wooden spoon to scrape up any browned bits on the bottom. Add the rest of the stock, the wine, vinegar, 4 tablespoons of your recado bianco spice mixture and the meats -- along with any juices that have collected in the bowl. Bring this to a simmer and add salt to taste. Cook until the meats are tender, which can be anything from 90 minutes to 4 hours.
- About an hour after the meats have started simmering, heat the last tablespoon of lard in a frying pan and cook the onion and garlic over medium heat until they're nice and softened, but not browned. Add the tomatoes and cook until most of the liquid has evaporated, then add the contents of the frying pan to the stew pot.
- When the meats are nice and tender, add the chives and mint and cook another couple minutes, just to wilt the herbs. Serve in big bowls with the finishing garnishes.
Nutrition Facts : Calories 416 kcal, Carbohydrate 16 g, Protein 40 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 105 mg, Sodium 1130 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
MEXICAN CHICKEN STEW
Bring a touch of Mexican flavour to your midweek meal with this low-fat, one-pan supper
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 10
Steps:
- Heat the oil in a medium saucepan. Add the onion and cook for 5 mins or until softened and starting to turn golden, adding the garlic for the final min. Stir in the sugar, chipotle paste and tomatoes. Put the chicken into the pan, spoon over the sauce, and simmer gently for 20 mins until the chicken has cooked (add a splash of water if the sauce gets too dry).
- Remove the chicken from the pan and shred with 2 forks, then stir back into the sauce. Scatter with a little red onion, the coriander, and serve with remaining red onion, tortillas or rice.
- If you want to use a slow cooker, cook the onion and garlic as above, then put into your slow cooker with the sugar, chipotle, tomatoes and chicken. Cover and cook on High for 2 hours. Remove the chicken and shred then serve as above.
Nutrition Facts : Calories 203 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 0.37 milligram of sodium
MEXICAN STEW
I heat up cold nights by serving this thick and zesty stew with corn bread. I also like to spoon leftovers into corn tortillas with a little salsa and reduced-fat sour cream for a satisfying snack. -Mickey Terry of Del Valle, Texas
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 5 servings.
Number Of Ingredients 17
Steps:
- In a Dutch oven or large soup kettle over medium-high heat, brown meat on all sides in 1 teaspoon oil; drain. Remove meat and keep warm. , In the same pan, saute the onion, celery, jalapeno and garlic in remaining oil until tender. Stir in the water, chili powder, brown sugar, cumin, salt and pepper. Return meat to pan. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Stir in the tomato paste, beans and tomatoes. Return to a boil. Reduce heat; cover and simmer 20 minutes longer or until meat is tender and beans are heated through. Sprinkle with cilantro.
Nutrition Facts : Calories 377 calories, Fat 9g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 991mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 13g fiber), Protein 32g protein. Diabetic Exchanges
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.
MEXICAN CHICKEN STEW
Provided by Dave Lieberman
Categories main-dish
Time 40m
Yield about 6 servings
Number Of Ingredients 15
Steps:
- Heat oil in a saucepan over medium heat. Add onion and saute for 1 to 2 minutes. Add garlic and jalapeno and sweat until soft and translucent. Add spices and cook for 1 to 2 minutes until fragrant and aromatic. Add tomatoes, chicken, Worcestershire, and stock.
- Bring to a simmer and cook 20 minutes.
- Cut the lime in half, squeeze juice into the pot, and then add the juiced halves as well.
- Add white rice and cook 5 minutes longer to warm rice through. Season, to taste, with salt.
- Ladle into bowls and garnish with sour cream and cilantro.
Nutrition Facts : Calories 276, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 60 milligrams, Sodium 543 milligrams, Carbohydrate 17 grams, Fiber 3 grams, Protein 25 grams, Sugar 5 grams
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
ADDICTIVE MEXICAN STEW
My mother gave me this recipe. She found it while clipping coupons. It is from S&W. This is the best stew I have ever eaten and my family requests me to make it quite frequently. It has become a "comfort food" for us. Perfect to make if you have leftovers after baking a large turkey or chicken. Can be made vegetarian or vegan if desired.
Provided by Roses Granddaughter
Categories Stew
Time 30m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Cook onion and garlic in oil in large saucepan until tender.
- Add cooked chicken, taco seasoning, tomatoes, beans, corn and chilies.
- Blend broth and cornstarch; add to saucepan.
- Bring to a boil; reduce heat and simmer 15 minutes; stirring occasionally.
- Serve with cornbread for a hearty meal.
MEXICAN STEW
Classic posole, a delicious slow-simmered Mexican pork stew often reserved for special occasions, is typically a time-consuming labor of love. But this one gives you all the comfort and flavor of the old-world version made in your slow cooker.
Provided by Southern Living Editors
Time 7h40m
Yield Makes 31/2 qt.
Number Of Ingredients 16
Steps:
- Sauté pork in hot oil in a large skillet over medium-high heat 6 minutes. Place pork in a 7-qt. slow cooker. Stir onion, next 8 ingredients, and 2 cups stock into slow cooker with pork. Microwave remaining 2 cups stock in a microwave-safe bowl on HIGH 3 minutes or until boiling. Add dried chiles, and let stand 10 minutes. Remove and discard tops of chiles. Process broth and chiles in a blender until smooth. Stir chile mixture into pork mixture. Cover and cook on LOW 7 to 8 hours or until pork is very tender. Serve with lime wedges and radishes.
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