CHILI CON CARNE - MEXICAN PLEASE | MEXICAN FOOD RECIPE…
If you grew up with Chili then you MUST try this authentic Chili con Carne. Using dried chiles gives you a massive upgrade in flavor -- so good!
Provided by Mexican Please
Categories Soup
Prep Time 30 minutes
Cook Time 120 minutes
Yield 5
Number Of Ingredients 13
Steps:
- Wipe off any dusty crevasses on the dried chiles. De-stem and de-seed the chiles, but don't worry about getting rid of every last seed. Roast them in the oven for 1-2 minutes or until warm and fragrant. Add the roasted chile pieces to a bowl and cover them with the hottest tap water you've got. Let them reconstitute for 20 minutes or so.
- Rinse and de-stem the tomatoes. Roast them in a 400F oven for 20-30 minutes or until you need them.
- Preheat your main pot over medium-high heat along with a glug of oil. Chop up the chuck roast into 1-1.5" chunks and give it a good salting. You can discard any fat pieces that you don't want in your Chili. Sear the beef chunks in the pot until they are browning on all sides (tongs work great for this step). Once browned you can set the beef pieces aside.
- In the same pot, add a finely chopped onion along with another glug of oil. Cook the onion over medium heat until softened. Then add 4 minced garlic cloves and briefly cook. Scoop half of the onion-garlic mixture into the blender where it will become part of the chile puree. Note: if you're concerned about the garlic burning then add the 4 cups of stock to the main pot now while you work on the chile puree.
- Before draining the reconstituted chiles take a taste of the soaking liquid. If it tastes bitter to you then use stock to combine the chiles. If you like the flavor you are welcome to use the soaking liquid in place of the stock.
- Add the drained chiles to the blender along with a single roasted tomato and a single chipotle in adobo (optional). I usually cut off the stem and scrape out the seeds of the chipotle. Half of the onion-garlic mixture should already be in the blender. Add a single cup of stock (or soaking liquid) and combine well. Feel free to add a bit more liquid if it won't combine readily.
- Add the chile puree to the main pot along with: 1 tablespoon Mexican oregano, 1/2 teaspoon cumin, 1 teaspoon salt, freshly cracked black pepper, and the 4 cups of the stock if you have not already added it. Combine well and then add the seared beef pieces (along with their juices) and the remaining roasted tomatoes. I usually just plop the tomatoes in the pot and give 'em a rough chop.
- Bring this up to a simmer, cover, and let cook for 1.5-2 hours or until the beef is tender. This batch cooked for 2 hours. Note: my stove needs somewhere between low and medium-low to maintain a simmer in a covered pot.
- Towards the end of the simmer you can add the beans (optional). I added two cans of drained and rinsed black beans, 15 oz. size.
- Take a final taste for seasoning. I added more salt and another pinch of Mexican oregano, but keep in mind the salt level will depend on which stock you're using. You can optionally shred the beef chunks into smaller pieces using two forks, or you can just leave them as the larger chunks.
- You can also adjust the consistency of the Chili at this point if you want. To thin it out, simply add 1-2 cups of stock. To thicken it up you can use a cornstarch slurry. In a small bowl whisk together a few tablespoons of cornstarch and equal parts cold water. Once combined add the mixture to the Chili and it will thicken up considerably. More on using cornstarch to thicken soups and sauces.
- Serve immediately. I served this batch plain Jane, but optional garnishes include Mexican Crema, freshly chopped cilantro, crispy tortilla strips, and a squeeze of lime.
- Store leftovers in an airtight container in the fridge where it will keep for a few days.
Nutrition Facts : Calories 495 kcal, CarbohydrateContent 35 g, ProteinContent 42 g, FatContent 23 g, SaturatedFatContent 9 g, CholesterolContent 125 mg, SodiumContent 1575 mg, FiberContent 12 g, SugarContent 13 g, ServingSize 1 serving
MEXICAN PORK STEW RECIPE: HOW TO MAKE IT
I originally received this recipe from a friend. To add a little zip, I stirred in some green chilies. This Southwestern-style stew is super!
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 05 minutes
Prep Time 25 minutes
Cook Time 40 minutes
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large skillet that has been coated with cooking spray, brown pork and garlic. Add onion, saute until tender. Stir in tomatoes, chilies, cilantro, oregano and bay leaves; cover and simmer for 40 minutes or until pork is tender and no longer pink., In a bowl, combine cornstarch and water until smooth; stir into skillet. Bring to a boil. Cook and stir for 2 minutes or until thickened. Discard bay leaves.
Nutrition Facts : Calories 199 calories, FatContent 9g fat (0 saturated fat), CholesterolContent 69mg cholesterol, SodiumContent 97mg sodium, CarbohydrateContent 5g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 25g protein. Diabetic Exchanges 3 lean meat
More about "mexican cornstarch recipes"
GINGER CHICKEN RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.2
Total Time 35 minutes
Category Dinner
Calories 248 calories per serving
- In a large resealable plastic bag, combine the egg white, soy sauce, cornstarch and pepper. Add chicken; seal bag and turn to coat. Refrigerate for 30 minutes. For sauce, combine the cornstarch, vinegar, soy sauce and sugar until smooth; set aside., Drain chicken and discard marinade. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry green pepper and onions in remaining oil for 2 minutes. Add bamboo shoots and ginger; stir-fry 3-4 minutes longer or until vegetables are crisp-tender., Stir sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and heat through. Sprinkle with almonds. Serve with rice if desired.
GINGER CHICKEN RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.2
Total Time 35 minutes
Category Dinner
Calories 248 calories per serving
- In a large resealable plastic bag, combine the egg white, soy sauce, cornstarch and pepper. Add chicken; seal bag and turn to coat. Refrigerate for 30 minutes. For sauce, combine the cornstarch, vinegar, soy sauce and sugar until smooth; set aside., Drain chicken and discard marinade. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry green pepper and onions in remaining oil for 2 minutes. Add bamboo shoots and ginger; stir-fry 3-4 minutes longer or until vegetables are crisp-tender., Stir sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and heat through. Sprinkle with almonds. Serve with rice if desired.
ALL ABOUT CORNSTARCH | ALLRECIPES
From allrecipes.com
5 CORNSTARCH SUBSTITUTES FOR COOKING AND BAKING | ALLRECIPES
From allrecipes.com
10 BEST QUICK MEXICAN DESSERTS RECIPES - YUMMLY
From yummly.com
10 BEST MEXICAN TACO SAUCE RECIPES - YUMMLY
From yummly.com
CORNSTARCH: WHAT IS IT AND HOW DO YOU USE IT? - MYRECIPES
From myrecipes.com
CARBS IN CORNSTARCH: IS CORNSTARCH KETO? | WHOLESOM…
From wholesomeyum.com
50 BEST MEXICAN DESSERTS AND THEIR RECIPES - MEXICAN CANDY
From mexicancandy.org
THE SECRET TO EXTRA-CRISPY ROASTED VEGETABLES - MYRECIP…
From myrecipes.com
THE SECRET TO EXTRA-CRISPY ROASTED VEGETABLES - MYRECIP…
From myrecipes.com
45 HEALTHY ZUCCHINI RECIPES {READER FAVORITES} - IFOODREAL.…
From ifoodreal.com
INSTANT POT RECIPES | ONE POT RECIPES
From recipesinstantpot.com
BEEF TIPS - THE BEST BLOG RECIPES
From thebestblogrecipes.com
HEALTHY TACO RECIPES | EATINGWELL
From eatingwell.com
CREAMY MEXICAN CHICKEN CORN CHOWDER (30 MINUTES!)
From carlsbadcravings.com
RECIPES - CHOWHOUND
From chowhound.com
QUESO DIP RECIPE (MEXICAN CHEESE DIP) - THE CHUNKY CHEF
From thechunkychef.com
LIFE CHANGING QUESO DIP (MEXICAN CHEESE DIP) - RECIPE…
From recipetineats.com
INSTANT POT MEXICAN SHREDDED CHICKEN (SO VERSATILE!) - THE ...
From thechunkychef.com
COPYCAT TACO BELL MEXICAN PIZZA - THE COZY COOK
From thecozycook.com
BEEF STEW | DINNER | THE BEST BLOG RECIPES
From thebestblogrecipes.com
HOME - NASOYA
From nasoya.com
COPYCAT TACO BELL MEXICAN PIZZA - THE COZY COOK
From thecozycook.com
BEEF STEW | DINNER | THE BEST BLOG RECIPES
From thebestblogrecipes.com
HOME - NASOYA
From nasoya.com