Addictivemexicanstew Recipes

ADDICTIVE MEXICAN STEW

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.

HEARTY MEXICAN STEW

Steps:

• Sauté pork cubes and onion in hot oil in a Dutch oven 5 minutes or until pork is lightly browned.
• Cut zucchini in half lengthwise, and cut each half into thick slices.
• Add zucchini, 3 1/2 cups water, corn, salsa and taco seasoning to pork and onion in Dutch oven; bring to a boil.
• Cover, reduce heat; simmer for 5 minutes.
• Stir in quick rice.
• Cover, remove from heat, and let stand 5 minutes.
• Serve with condiments of your choice.

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.

CARNE GUISADA (MEXICAN BEEF STEW)

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.