Mexican Style Meat And Vegetable Stew - Aztecas Molcajete
From julesong 16 years agoIngredients
- 2 boneless skinless chicken breasts, cut into strips shopping list
- 8 ounces beef, such as flank steak, cut into strips shopping list
- 1 slice thick-cut meaty bacon shopping list
- 1 1/2 tablespoons vegetable oil shopping list
- 3 cups boiling water shopping list
- 2 teaspoons beef bouillon granules shopping list
- 1 teaspoon chicken bouillon granules shopping list
- 15 ounces tomato sauce shopping list
- 16 ounces small mushrooms, cut in halves shopping list
- 1/2 cup chopped fresh sweet onions shopping list
- 2 teaspoons minced roasted garlic shopping list
- 1 tablespoon dried ancho chile powder shopping list
- 1 teaspoon cumin shopping list
- 1/2 teaspoon cocoa powder shopping list
- 1/4 teaspoon cider vinegar shopping list
- 1 teaspoon dry sherry shopping list
- 1/4 teaspoon butter shopping list
- 1/2 teaspoon Tabasco sauce or your favorite hot sauce, to taste shopping list
- salt & freshly ground black pepper, to taste shopping list
- grated monterey jack cheese, for garnish shopping list
- chopped scallions, for garnish shopping list
- chopped jalapenos, for garnish (optional) shopping list
- 1 ripe avocado, pitted, peeled, and cut into slices, for garnish shopping list
How to make it
- 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
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