Mexican stew
This Mexican beef stew combines smoky chipotle, cumin, and cinnamon with sweet corn and hearty red beans for a savory, fragrant meal. The beef is seared and then slow-simmered in red wine vinegar and chicken broth until tender and falling apart, ideal for serving with rice.
Ingredients · Servings 6
- 1.2 kg (beef) stew meat
- 3 tbsp chipotle peppers in adabo (canned)
- 1 rode ui
- 6 cloves of garlic
- 4 cloves
- 1 tbsp cumin powder
- 3 cinnamon sticks
- 1 tbsp smoked paprika
- 60 ml red wine vinegar
- 1.5 liters of chicken broth
- 3 bay leaves
- 1 can of red beans
- 1 can of corn
- 2 bags of cooked rice
- 1 lime, cut into wedges
- a few coriander leaves
Method · 2 h
- Let the meat come to room temperature.
- Heat a few tablespoons of oil in a stew pot over the heat. Sear the meat and then remove it from the pot.
- Then sauté the finely chopped garlic and onion in the same pot. Add the peppers, cloves, cumin, cinnamon, and paprika. Make sure the spices do not burn. Add the meat back in. Deglaze with the vinegar and cover with chicken stock. Add the bay leaves, beans, and corn.
- Now let it simmer gently on the stove or place it in the oven (at 140 degrees) with the lid on until the meat is completely cooked. Allow an hour or two.
- Serve the meat with rice, coriander, and lime.
