Yucatan Stew Recipes
PERUVIAN STEWED CHICKEN
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
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
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
Provided by Food Network
Yield 1 serving
Number Of Ingredients 12
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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- Char the tomatoes. Set the halved tomatoes on a baking sheet and broil them until the tops are blackened. Keep an eye on them, but this should take about 8 to 10 minutes. Puree the tomatoes, char and all, in a blender or food processor and set aside.
- Roast the garlic. Switch the oven to 375°F. It should preheat quickly, as it will already be warm from broiling. Slice the tops of the garlic heads off and set them in a nest of aluminum foil. Drizzle some olive oil over them, seal the foil and roast until aromatic and soft, about 45 minutes to 1 hour.
- Make the sofrito. Meanwhile, heat the lard or oil in a soup pot and cook the onion and both bell peppers gently until soft, about 5 minutes. Add the 4 chopped garlic cloves and cook another minute or two.
- Add the meat. Add the cumin, chipotles, achiote paste and the pureed tomatoes and mix well. Add the chunks of javelina or pork. Mix and pour in the broth.
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- In a very large enameled cast-iron casserole, heat the vegetable oil until shimmering. Season the pork with salt and black pepper and add half of it to the casserole. Cook over moderate heat, turning, until browned all over, about 10 minutes. Using a slotted spoon, transfer the pork to a plate. Brown the remaining pork.
- Return all of the pork to the casserole along with any accumulated juices. Stir in the onions, garlic, carrots, chiles, bay leaves, cloves, lime juice and chicken stock. Season with salt and pepper and bring to a boil. Add the tomatoes, nestling them into the liquid. Cover and cook over low heat until the pork is very tender and the carrots are cooked through, about 3 hours. Discard the bay leaves and stir in the cilantro. Serve with rice and sliced jalapeños.
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