Recipes
Ingredients
- 2 tablespoons olive oil
- 2 pounds beef from shoulder or leg trimmed and cubed
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 3 tablespoons masa harina, chickpea flour or cornstarch
- 1/4 cup tomato puree
- 4 cloves garlic minced
- 2 carrots cut into 8 pieces
- 8 ounces wild or domestic mushrooms sliced or quartered; about 1 1/2 cups
- 4 cups low-sodium beef stock
- 1 small poblano chile stemeed and seeded, and cut into 2 x 1/2 inch strips
- 2 large tomatoes cored and cut into 8 wedges each
- 1 medium white onion peeled and cut into 8 wedges
- 1/2 cup epazote leaves chopped or substitute 1 cup cilantro
- Preheat oven to 375°F.
- In a heavy, oven-safe pot large enough to hold the ingredients and over a medium high flame, measure the oil into the pan.
- Season the meat with salt and pepper, dredge in the masa and then lightly brown meat in pan for 10-12 minutes, or until evenly browned on both sides.
- Add the tomato puree, garlic, carrots and mushrooms. Cook, stirring often without browning, for about five minutes. Add the stock and bring to a boil, skim visible foam from the surface with a spoon and discard.
- Turn the heat down to a gentle simmer, add the chile, tomatoes and onion, cover and cook in a 375°F oven for 30 minutes. Remove from the oven and add the epazote. Return to the oven and cook until the meat is fork tender, about 12–15 minutes. Note: If using cilantro, add it just before serving.
Chef's Narrative
This Mixtecan recipe was inspired by present-day cooks of Mexico’s Puebla region. It’s a winning dish we’ve added to our seasonal repertoire of stews. Like most slow-cooked dishes, it's even better when reheated. Serve with warm tortillas.
Recipe Substitutions
Lamb or goat; duck or turkey leg meat.
Nutrition Facts:
Total Calories Per Serving: 240, Total Fat: 11g, Saturated: 3g, Trans Fat: 0g, Sodium: 270mg, Potassium: 507mg, Carbohydrate: 10g, Dietary Fiber: 2g, Protein: 27g
Allergens:
N/A
Chef's Narrative
This Mixtecan recipe was inspired by present-day cooks of Mexico’s Puebla region. It’s a winning dish we’ve added to our seasonal repertoire of stews. Like most slow-cooked dishes, it's even better when reheated. Serve with warm tortillas.
Recipe Substitutions
Lamb or goat; duck or turkey leg meat.
Nutrition Facts:
Total Calories Per Serving: 240, Total Fat: 11g, Saturated: 3g, Trans Fat: 0g, Sodium: 270mg, Potassium: 507mg, Carbohydrate: 10g, Dietary Fiber: 2g, Protein: 27g
Allergens:
N/A
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Ingredients
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