Mexican Meat Stew/ Stew recipes

beef chuck

🥗Healthier: lean turkey

💰Cheaper: pork shoulder

Turkey reduces fat content while pork is often cheaper.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories, and bouillon is cost-effective.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley is a common substitute, while green onions add a fresh crunch.

Line a baking dish with aluminum foil and arrange the bell peppers.

Preheat the oven and bake the bell peppers for 20 minutes until slightly blackened.

While the bell peppers are baking, blanch the tomatoes by making small incisions on the sides and placing them in boiling water for 15 minutes.

Remove the tomatoes from the boiling water and allow them to cool before peeling.

Scoop out the seeds from the tomatoes; if difficult, slice and scoop them out.

Chop the peeled tomatoes roughly.

Once the bell peppers are blackened, add them to a food processor with the chopped tomatoes, onions, garlic paste, 1 tablespoon of vinegar, and chocolate; blend until smooth.

In a large skillet, heat oil until hot, then add the pieces of meat, cooking until evenly browned.

Season the browned meat with 1 teaspoon of pepper powder and 0.5 teaspoon of salt, cooking for another 1-2 minutes.

Stir in the tomato and chocolate mixture, then add cloves and cinnamon sticks, cover, and cook for 5-10 minutes.

Add chicken stock to the skillet, stir gently, and then add the carrots and potatoes; stir and simmer for another 30 minutes.

Once done, turn off the heat and transfer the stew to a serving dish.

Garnish with cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary