Yucatan Stew Recipes

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PERUVIAN STEWED CHICKEN



Peruvian Stewed Chicken image

Provided by Food Network

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 12

1 (16 ounce) can chopped tomatoes
1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 teaspoon cumin
1 teaspoon dried oregano
1 bay leaf
10 to 12 small chicken pieces
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1 green bell pepper, sliced
1 cup green peas

Steps:

  • Place tomatoes in a blender or a food processor fitted with the metal blade and process until liquefied. Set aside.
  • Heat oil in a large saucepan or stockpot over moderate heat. Add onion and saute until soft, about 10 minutes. Add garlic and saute for another 2 minutes. Add cumin, oregano and bay leaf and stir to combine. Sprinkle chicken pieces with salt and pepper and add to pan. Brown the chicken lightly. Add the tomatoes and enough water to cover 3/4 of chicken. Bring to a boil, cover, reduce the heat, and simmer for 45 minutes to 1 hour, until chicken is cooked through. About 10 minutes before the chicken is done, add the green pepper and peas. Serve warm.

YUCATAN BEEF



Yucatan Beef image

This tender and flavorful dish is perfect for rolling up in a tortilla and topping with sour cream and guacamole. The beef is tender with a smoky flavor from the chipotle chilies, they are a key ingredient. This delicious dish can also be served over rice, as a filling for enchiladas or for making a big pile of the best nachos on earth. Just cover with cheese and bake for a few minutes, then top with your favorite goodies.

Provided by mbaya009

Categories     Meat

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
2 onions, diced
1 1/2 lbs lean stewing beef, cut into 1 inch chunks
1 tablespoon finely chopped garlic
1/4 cup beef broth
2 chilies, in adobe sauce from a 6 ounce can, finely chopped (chipotle, use gloves)
1 cup fresh cilantro, finely minced
1 teaspoon dried oregano
1 (8 ounce) can salsa verde
1/2 teaspoon salt (to taste)

Steps:

  • In a large Dutch oven over medium high heat saute onions, beef and garlic for 5-7 minutes, until beef is nicely browned. Stir in beef broth and scrape up browned bits on bottom of pan, reduce heat to medium and add remaining ingredients. Simmer covered for 1 hour until beef is tender and sauce is thickened. For thicker sauce increase heat to medium high, uncover pan and cook until sauce is desired consistency.

YUCATAN STEW



Yucatan Stew image

Provided by Food Network

Yield 1 serving

Number Of Ingredients 12

3 Littleneck clams
4 Prince Edward Island mussels
1 tablespoon of chopped garlic
1/4 cup of sliced white onions
2 tablespoons diced Roma tomatoes
1/2 cup fish stock or bottled clam juice
3 Medium sized shrimp (peeled and deveined)
4 ounces fresh whitefish fillet (grouper, snapper, flounder)
1 tablespoon dry chile puree (ancho, pasilla, guijilb)
3 ounces fresh calamari (pealed and cut in 1/2 inch rings)
1/2 cup coconut milk
1 tablespoon chopped cilantro

Steps:

  • Begin with a hot skillet. Saute the clams and mussels for two minutes. Then add chopped garlic. Cook for a minute (be careful not to burn garlic). Then, add onions and tomatoes and cook for 2 minutes. Next, add fish stock as mussels and clams begin to open. Add shrimp, whitefish and chile puree. Cook for three minutes. At this point add calamari, coconut milk cilantro. Cook for a minute more and serve in halved coconut.

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