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!
- 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
- Sour cream or plain yogurt (Balkan style)
- Fresh cilantro leaves
- Lime juice
- Warm tortillas or rice
- Beans, cooked
- 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.
- In the meantime prepare the stew.
- In a large pot heat the oil, add onion and garlic. Fry for about one minute.
- Add the meat and roast stirring from time to time until golden on all sides. Reduce heat.
- Add water and tomatoes.
- 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).
- Add pepper strips to the stew.
- Add spices and salt.
- 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).
- Add lime juice just before serving.
- Serve garnished with sour cream, fresh cilantro leaves, with tortillas or rice and beans.