LA MEXICANA RECIPES

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BISTECES A LA MEXICANA (MEXICAN STYLE BEEF STEW ...



Bisteces a la Mexicana (Mexican Style Beef Stew ... image

Bisteces a la Mexicana is a flavorful Mexican-style beef stew that cooks on low heat with tomatoes, jalapenos, onion, and Mexican herbs and spices.

Provided by Gina

Categories     Dinner    Lunch

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 8

Number Of Ingredients 12

2 pounds top sirloin (diced into 3/4 inch cubes)
2 teaspoons kosher salt
1 tablespoon olive oil
1 large white onion (sliced 1/4 inch thick sliced, halved (2 cups))
4 jalapenos (stemmed and sliced (remove seeds for mild, leave in for spicy))
1 teaspoon dried oregano
1 teaspoon ground cumin
2 cups petite diced tomatoes and their juices (from 2 cans)
1/2 cup cilantro (chopped)
warm soft corn tortillas
cooked rice
pickled jalapenos

Steps:

  • Season the beef with salt and let it sit 1 hour.
  • In a large cast iron pan or Dutch oven, heat the oil over high heat. When hot add the meat and cook, stirring 4 to 5 minutes.
  • Add the onion, jalapeno, oregano, and cumin, and cook, stirring occasionally until the vegetables are tender, 10 minutes.
  • Reduce heat to low, add the tomatoes and cook, covered stirring every 5 minutes to prevent sticking, until the meat is tender, about 45 minutes. Add the cilantro.
  • Divide the meat and serve family style with warm tortillas, rice and pickled jalapeno on the side, if desired.

Nutrition Facts : ServingSize 1 cup, Calories 227 kcal, CarbohydrateContent 5.5 g, FatContent 11.5 g, SaturatedFatContent 4 g, CholesterolContent 52 mg, SodiumContent 465 mg, ProteinContent 24 g, FiberContent 2 g, SugarContent 3 g

CALDO DE POLLO + SOPA A LA MEXICANA (MEXICAN-STYLE CHICK…



Caldo de Pollo + Sopa a la Mexicana (Mexican-Style Chick… image

This Mexican-Style Chicken Soup begins with Caldo de Pollo, a light homemade chicken broth flavored with herbs and aromatics.

Provided by Karen's Kitchen Stories

Total Time 3 hours

Prep Time 1 hours

Cook Time 2 hours

Number Of Ingredients 23

3 pounds chicken pieces
3 carrots, peeled and cut into chunks
1 brown or yellow onion, halved
3 celery stalks, leaves included, cut into large chunks
2 leeks, dark green parts removed, white and light green parts halved lengthwise, washed and chopped.
1 garlic clove
6 black peppercorns
6 Italian parsley sprigs
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
2 bay leaves
1 tablespoon kosher or coarse sea salt
3 1/2 quarts water
6 skinless, bone-in chicken thighs
2 quarts chicken broth
2 medium zucchini, thinly sliced
4 thin carrots, peeled and thinly sliced
1 cup frozen peas
6 medium tomatoes, sieved (see notes in post)
Salt and pepper to taste
1 avocado, diced, for garnish
Handful of chopped cilantro for garnish
Pickled jalapeños, for garnish

Steps:

  • Place all of the broth ingredients into a 6 to 8 quart stock pot and bring to a boil. Skim off any foam from the top and discard.
  • Lower the heat to a simmer, and cook, partially covered, for 50 minutes.
  • Using tongs, transfer the chicken to a bowl.
  • Continue to cook the mixture until it is reduced to 2 quarts. Strain the broth into a bowl and chill.
  • Shred the chicken and set aside for future use.
  • Cook the chicken thighs in the chicken broth with the zucchini, carrots, and peas for 10 minutes on low heat.
  • Add the sieved tomatoes and cook for about 2 minutes.
  • Remove the chicken thighs, remove the bones, and cut the thighs into 4 pieces each. Place them back into the soup.
  • Adjust the salt and pepper to taste.
  • Serves so that each bowl has a few slices of chicken, carrots, zucchini, and some peas.
  • Garnish with diced avocado, cilantro, and pickled jalapeño.

Nutrition Facts : Calories 526.68, FatContent 27.00, SaturatedFatContent 7.29, CarbohydrateContent 13.53, FiberContent 4.66, SugarContent 4.91, ProteinContent 58.06, SodiumContent 1738.64, CholesterolContent 262.60

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