MEXICAN STYLE MEAT AND VEGETABLE STEW – AZTECA’S MOLCAJETE RECIPE
Total time: 30 minutes
Prep time: 10 minutes
Cook time: 20 minutes
Yield: 6 serving(s)
|2 boneless skinless chicken breasts, cut into strips|
|8 ounces beef, such as flank steak, cut into strips|
|1 slice thick-cut meaty bacon|
|1 1/2 tablespoons vegetable oil|
|3 cups boiling water|
|2 teaspoons beef bouillon granules|
|1 teaspoon chicken bouillon granule|
|15 ounces tomato sauce|
|16 ounces small mushrooms, cut in halves|
|1/2 cup chopped fresh sweet onion|
|2 teaspoons minced roasted garlic|
|1 tablespoon dried ancho chile powder|
|1 teaspoon cumin|
|1/2 teaspoon cocoa powder|
|1/4 teaspoon cider vinegar|
|1 teaspoon dry sherry|
|1/4 teaspoon butter|
|1/2 teaspoon Tabasco sauce or 1/2 teaspoon your favorite hot sauce, to taste|
|salt & freshly ground black pepper, to taste|
|grated monterey jack cheese, for garnish|
|chopped scallion, for garnish|
|chopped jalapeno, for garnish (optional)|
|1 ripe avocado, pitted, peeled, and cut into slices, for garnish|
- Fry the bacon in a large skillet until crispy; remove from pan, reserving drippings, cut into small pieces, and set aside.
- Add the oil to the bacon drippings over medium temperature, then sauté the chicken and beef strips until browned, stirring occasionally, about 7 minutes.
- In another large saucepan over medium heat, stir together the boiling water and bouillon granules until dissolved.
- Add remaining ingredients (including reserved bacon) and the cooked meat strips, and simmer for 10 minutes.
- Garnish, serve, and enjoy!
- Note: to make the seafood version of Azteca’s Molcajete, omit the chicken/beef and instead have 1/2 pound shelled and deveined shrimp, 1/2 pound scallops, and as much skinned and deboned whitefish fillet pieces as you’d like (about 1/4 pound or more) which you will add in during the last 5 minutes of cooking.
- Note #2: we’ve also added a can of black beans to the recipe, to good effect. If the soup isn’t as thick as you’d like it to be, try adding a can of refried beans – it works well! We’ve also served it with crisp tortilla strips and a dollop of Mexican crema instead of monterey jack. It’s a versatile recipe, so experiment and enjoy yourself! 🙂 If you have made the Rich and Delicious Enchilada sauce recipe of mine, you might recognize many of the soup ingredients – to make the sauce into soup, use 2 cups of the sauce, add 1 cup hot water and 1/2 teaspoon chicken stock granules, then add the cooked chicken and garnish ingredients as usual.
Calories 445.7, FatContent 37.8, SaturatedFatContent 13, CholesterolContent 64.1, SodiumContent 758.7, CarbohydrateContent 13.5, FiberContent 5.8, SugarContent 6, ProteinContent 15.6
SLOW COOKER MEXICAN BEEF STEW | ALLRECIPES
Provided by: Reynolds KitchensR
Total time: 7 hours 30 minutes
Prep time: 20 minutes
Cook time: 7 hours 10 minutes
Yield: 6 servings
|1 Reynolds® Slow Cooker Liner|
|1 pound beef stew meat, cut into 1-inch pieces|
|2 tablespoons all-purpose flour|
|1 tablespoon canola oil|
|1 (15 ounce) can black beans, rinsed and drained|
|2 medium carrots, peeled and chopped|
|1 medium onion, chopped|
|2 cloves garlic, minced|
|1 (14.5 ounce) can diced tomatoes, undrained|
|1 (14.5 ounce) can reduced-sodium beef broth|
|1 ½ teaspoons chili powder|
|1 teaspoon ground cumin|
|½ teaspoon salt|
|¼ teaspoon ground black pepper|
|1 cup frozen whole kernel corn|
|¼ cup Chopped avocado, cilantro, and/or crushed red pepper|
- 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.
Calories 272 calories, CarbohydrateContent 27 g, CholesterolContent 39.8 mg, FatContent 8.7 g, FiberContent 7.8 g, ProteinContent 21.9 g, SaturatedFatContent 2.2 g, SodiumContent 646.5 mg, SugarContent 4.7 g
How do you use molcajete sauce?
If you have a molcajete, use it to mash the sauce, then serve it right from the stone bowl. Cut onion half into quarters. Heat a skillet over medium-high heat. Add onion, chiles, tomatoes, and garlic; cook 5 minutes or until blackened, turning frequently. Cool.
How to cook with stone molcajete?
You want to begin by placing the stone molcajete on top of a cast iron comal or griddle and turn to medium heat. While the molcajete begins to heat up slowly, place your steak, chicken and shrimp onto three separate plates. Divide the marinade among the three. Make sure they are evenly coated. Let them marinate while molcajete heats up.
What do you serve with molcajete?
Roasted vegetables in the colors of the Mexican flag combine for a sauce that complements grilled chicken or fish. If you have a molcajete, use it to mash the sauce, then serve it right from the stone bowl. Cut onion half into quarters.
What does molcajete look like at a restaurant?
Unfortunately, the restaurant molcajete came out looking like a big mess and you could not distinguish the steak from the chicken or shrimp piled on top of eache other. So, it was right at that moment that I decided I had to attempt to prepare my version of this molcajete.