Mexican Beef Stew Over Chipotle Sweet Potato Mashers Nuevo Latino Beef Dishes Recipes

NUEVO CHIPOTLE BEEF IN BUTTERNUT SQUASH BOATS (NUEVO LATINO BEEF DISHES)

Steps:

• Preheat oven to 325 degrees F.
• Place the beef, water, tomato paste, sugar, vinegar, chipotle pepper, cumin, salt and black pepper in stockpot. Cover and bake in 325 degrees F oven 1 3/4 to 2 1/4 hours or until beef is fork-tender.
• Meanwhile, cut squash lengthwise into quarters and remove seeds. Place squash cut side down in a 13 by 9-inch glass baking dish, overlapping if necessary. Add water. Bake in the preheated oven for 1 to 1 1/4 hours or until fork-tender.
• Place each baked squash quarter onto serving plate. Fill with equal amounts of beef mixture. Top with tomato and avocado, if desired. Sprinkle with cilantro.

CHIPOTLE BEEF STEW

Steps:

• Season beef to taste with salt and pepper.
• Brown beef on all sides in oil in a large skillet, but do not overcrowd pan.
• Add onion, garlic and cumin to skillet.
• Cook, stirring, until onion is tender, about 5 minutes.
• Add tomato puree, chipotles, adobo sauce, and stock or water to meat, mixing well.
• Simmer, stirring occasionally, over low heat, until meat is tender, about 1 1/2 hours (if stew starts to dry out just add some beef stock or water).
• Add hominy to pan and cook for 15 minutes more, or until dish is heated through.
• Check dish for salt and pepper, if needed.
• Serve in bowls with warmed flour tortillas, if desired.

MEXICAN BEEF STEW

Steps:

• In a 5-qt. slow cooker, combine the first 11 ingredients. Cut roast in half; transfer to slow cooker., Cover and cook on low for 6-8 hours or until meat and vegetables are tender., Remove meat; cool slightly. Cut meat into bite-sized pieces and return to slow cooker; heat through. Serve with sour cream.

SLOW COOKER MEXICAN BEEF STEW

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.

CHIPOTLE CARNE GUISADA (BEEF STEW MEAT BRAISED W/CHIPOTLE)

Steps:

• Season the beef stew meat with the cumin, salt and pepper. Set aside.
• In a large frying pan, heat oil and add the onions, bell pepper and tomatoes on medium high heat. Saute for about 5-7 mins or until translucent. Add the seasoned meat and brown (on High heat) for about 7-10 minutes.
• Add 2 cups of hot water to the pan. Add the bullion, chipotle sauce/pepper Sazon Goya and stir.
• Cover and cook on medium high heat for about 45 mins or until most of the liquid is absorbed then uncover and add 1 more cup of water. Cover and simmer for another 30 mins or until liquid is almost absorbed. Uncover and add another 1 cup of water and cilantro. Cover and simmer for 20-30 mins more. Turn heat off and let stand, covered, for another 10-15 mins for liquid to thicken. Serve with rice.

CHIPOTLE BEEF STEW

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.