Prepare this common Mexican stew from central Mexico: a rich dish based on beef, in a tomato sauce with a slight touch of chipotle chili. A very homemade stew that also has many variations. It can be served with a bit of white rice.
1 kilo beef shank, (with bone and boneless) cut into cubes
3 liters water, for the meat
1 bunch thyme, for the meat
1 leaf bay
1 bunch parsley, for the meat
1 head garlic, roasted, for the meat
1 teaspoon allspice berry, for the meat
1 tablespoon salt, for the meat
1/4 cups bacon, finely chopped
1/4 cups chorizo, finely chopped
1/4 cups onion, finely chopped
3 cloves garlic, finely chopped
2 kilos tomatillo, cut into cubes
3 chipotle chiles, dry
1 bunch oregano, small
1 pinch salt
2 potatoes, peeled and cut into cubes
white rice, for garnish
Preparation
50 mins
1h 5 mins
Low
In a pressure cooker, boil the meat with water, thyme, bay leaf, parsley, garlic head, pepper, and salt for 1 hour. When the meat is tender, remove from the pressure cooker and set the meat aside from the broth.
For the tomato sauce: Heat a small pot over medium heat and cook the chorizo with the bacon until they release their fat, add the onion and garlic, cook until they are translucent, add the tomatoes and cook until they start to break down.
Add the chipotle peppers, oregano, season to taste with salt, add the potatoes, the reserved broth, and the meat, cook for 15 more minutes. Adjust seasoning, serve, and enjoy with a bit of white rice.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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