Mexicanhotpot Recipes

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MEXICAN HOT POT



Mexican Hot Pot image

Make and share this Mexican Hot Pot recipe from Food.com.

Provided by Beeks

Categories     Meat

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb stewing beef
2 tablespoons oil
1/2 cup chopped onion
1 (28 ounce) can tomatoes
1 can tomato soup
1 teaspoon salt
1/4 teaspoon thyme
4 teaspoons chili powder
1 can sliced mushrooms, drained
2 teaspoons Worcestershire sauce
2 (14 ounce) cans kidney beans, undrained

Steps:

  • Brown meat in hot oil in a dutch oven.
  • Add onions and saute until tender.
  • Add remaining ingredients and simmer uncovered for 11/2 hours.

MEXICAN BEAN HOTPOT



Mexican Bean Hotpot image

A hearty Mexican vegetable dish made with red kidney beans. To vary the dish, vary the beans. And to make it vegetarian, omit the bacon or replace it with vegetarian sausage. I have posted this recipe, adapted from an International Masters '1001 recipes for Pan or Wok' for the 2005 Zaar World Tour.

Provided by bluemoon downunder

Categories     Peppers

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

4 garlic cloves
1 large onion
1 large carrot
1 red capsicum
200 g rindless bacon, all fat removed
1 tablespoon vegetable oil
2 (400 g) cans red kidney beans
1 (400 g) can chopped tomatoes
1 teaspoon ground cumin
1 tablespoon sweet chili sauce
salt, to taste
fresh ground pepper, to taste
2 tablespoons fresh coriander, chopped

Steps:

  • Peel and crush the garlic; peel and slice the onion and carrot; deseed and dice the red capsicum; coarsely chop the bacon by cutting with kitchen scissors.
  • Heat the oil in a large, deep pan, preferably non-stick; add the onion and bacon and sauté for 5 minutes; add the carrot, garlic and red capsicum and sauté for a further 5 minutes.
  • Add the kidney beans and the can juices to the pan, stir in the tomatoes, cumin and chilli sauce, and season to taste with salt and black pepper; and bring the mixture to the boil.
  • Reduce the heat and simmer for about 40 minutes, or until the liquid has thickened; garnish with chopped fresh coriander and serve hot. if the liquid starts to thicken too quickly, reduce the heat slightly and stir in a little boiling water or a little wine (at room temperature).

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  • Dust the mutton cubes with refined flour and keep aside. Drain the kidney beans, add three fourth cup water and salt and pressure cook till pressure is released five to six times (five to six whistles).
  • Finely chop one onion and cut the other into half inch cubes. Heat two tablespoons of oil in a deep non stick pan.
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  • Add the potato and simmer for ten minutes. Add Tabasco sauce, paprika powder and thyme and simmer for a minute. Add the tomatoes and simmer for five more minutes. Remove from the heat. Check if the mutton is cooked.


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