Mónica Mateos

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Rico Entomatado of Res

50 mins
1h 5 mins
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Prepare this very common Mexican stew: rich beef dish, in a tomato sauce with a light touch of chipotle pepper. A very homemade stew that also has many variations. It can be served with a little white rice.
Learn more about Mónica Mateos


8 portions
  • 1 kilo chambarete, (with bone and without bone) cut into cubes
  • 3 liters Water, for meat
  • 1 bunch thyme, for meat
  • 1 leave bay (laurel)
  • 1 bunch parsley, for meat
  • 1 head garlic, roasted, for meat
  • 1 teaspoon allspices, for meat
  • 1 tablespoon salt, for meat
  • 1/4 cups bacon, finely chopped
  • 1/4 cups sausage, finely chopped
  • 1/4 cups onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 2 kilos green tomato, cut into cubes
  • 3 chipotle chilies, dry
  • 1 bunch oregano, little
  • 1 pinch salt
  • 2 potatoes, peeled and cut into cubes
  • to taste White rice, to serve


In a pressure pot cook the meat with water, thyme, bay leaf, parsley, garlic head, pepper and salt for 1 hour. When the meat is soft, remove from the pressure cooker and reserve the meat from the broth separately.
For the entomatado: Heat a pot over medium heat and cook the chorizo ​​with the bacon until they release the fat, add the onion and garlic, cook until they are transparent, add the tomatoes and cook until they begin to get rid.
Add the chipotle peppers, the oregano, season to taste with salt, add the potatoes, the broth that you previously reserved and the meat, cook 15 minutes more. Rectify seasoning, serve and enjoy with white rice.


It serves the entomatado in a deep plate served with rice and green beans.


If the entomado one is a little acid you can add a little sugar to counteract the acidity.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (10)
Sendy Montaño
18/11/2020 13:04:41
Buen platillo para hacerlo
Marisol Martínez Hernández
30/05/2020 16:57:44
Se ve deli
Erika Aguilar
20/04/2020 14:40:30
Monica Lopez
16/04/2020 16:01:38
Queda buenísimo!!!
Irma Ruesga
15/11/2019 15:23:00
Lo prepare y quedo delicioso! Solo hay que procurar que la carne no quede tan cocida desde el inicio, porque los 15 min no son suficientes para cocer las papas al final (ya con la carne integrada al guisado), y puede llegar a necesitar mas tiempo, lo que ocuparía mas cocción a la carne que puede endurecerla.
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