Carne de Res con Chile (Mexican Beef Stew)

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At the moment I have many photos of recipes waiting to be written, but today I will bring here directly our dinner as I really don’t want to forget this delicious meal.

This stew recipe has been adapted from a Mexican recipe calling for chile chipotle.

In Mexico “chile chipotle” is used to give more taste and a pleasant red color to different dishes, but what can we do if we don’t have this ingredient?

I found my solution substituting the “chile chipotle” with half kilogram of roasted red peppers!

You need:

Stew:

  • 500 g red peppers
  • 3 tablespoons olive oil
  • 1/2 head garlic, sliced
  • 1 big onion, diced
  • 500 g lb beef top round steak, cut into bite-size chunks
  • 1 cup water
  • 1 (14 ounce) can whole diced tomatoes (about 500 g)
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 bay leaf
  • 1/4 teaspoon ground cinnamon
  • 1 pinch ground cloves
  • chili, powdered to taste
  • pepper
  • salt

Serving suggestion:

  • Sour cream or plain yogurt (Balkan style)
  • Fresh cilantro leaves
  • Lime juice
  • Warm tortillas or rice
  • Beans, cooked

Preparation:

  1. Place red peppers under the kitchen oven broiler. Turn from time to time in order to roast all sides of the peppers. When they are ready place them in a bowl or on a dish and keep covered for about 15 minutes.
  2. In the meantime prepare the stew.
  3. In a large pot heat the oil, add onion and garlic. Fry for about one minute.
  4. Add the meat and roast stirring from time to time until golden on all sides. Reduce heat.
  5. Add water and tomatoes.
  6. Pee the peppers reserving the juice. Seed them and cut them into strips. (I prepared more for decoration and for a salad for the next day).
  7. Add pepper strips to the stew.
  8. Add spices and salt.
  9. Cover the pot and simmer at low heat for 2 1/2 hours or until the meat falls apart with a fork. Add some water during the cooking time if necessary (I did not need it).
  10. Add lime juice just before serving.
  11. Serve garnished with sour cream, fresh cilantro leaves, with tortillas or rice and beans.
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