Recipe

Mexican Style Meat And Vegetable Stew - Aztecas Molcajete Recipe

	Julesong / All my dishes 2 years, 1 month ago Azeteca Restaurants are a chain of Mexican-American eateries which began in the Seattle area and have spread in popularity over the Pacific Northwest and elsewhere. Here's my take on Azteca Restaurant's Molcajete stew. Delicious! Don't let the long ... More Prep:10m Cook:20m Servings:6	Julesong
	mexican meat beef chicken vegetable stew soup stoup azteca pacificnorthwest seattle restaurant copycat

Does this look good? Yeah! / Nope

Fans

greekgirrr

calyx

Ingredients

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 granules

15 ounces tomato sauce

16 ounces small mushrooms, cut in halves

1/2 cup chopped fresh sweet onions

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 your favorite hot sauce, to taste

salt & freshly ground black pepper, to taste

grated monterey jack cheese, for garnish

chopped scallions, for garnish

chopped jalapenos, for garnish (optional)

1 ripe avocado, pitted, peeled, and cut into slices, for garnish

Directions

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.

You can see reviews of this recipe at: http://www.recipezaar.com/114910

Recent Gawkers

Not quite what you're looking for? See more Soup And Stew / Misc

Or see more just like this

Comments

image 2 years, 1 month ago said:
I love soups and stews for the winter - they make great meals with a salad and rolls. This one is definitely a must try! I like the combo of chicken and beef. Honestly though, I'm not completely sure I would like the seafood version. Thanks for sharing.

julesong 2 years, 1 month ago said:
You might take a look at the Vincent Price Sopa Poblano soup, too... it's a nice one similar to this, but not quite, and is very tasty!

Add a Comment