MEXICAN STYLE STEWED TOMATOES ALTERNATIVE RECIPES

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MEXICAN STEW RECIPE: HOW TO MAKE IT - TASTE OF HOME



Mexican Stew Recipe: How to Make It - Taste of Home image

I heat up cold nights by serving this thick and zesty stew with corn bread. I also like to spoon leftovers into corn tortillas with a little salsa and reduced-fat sour cream for a satisfying snack. —Mickey Terry of Del Valle, Texas

Provided by Taste of Home

Categories     Dinner

Total Time 01 hours 05 minutes

Prep Time 10 minutes

Cook Time 55 minutes

Yield 5 servings.

Number Of Ingredients 17

1 pound boneless pork loin roast, cut into 3/4-inch cubes
3 teaspoons olive oil
1 large onion, chopped
2 celery ribs, chopped
1 jalapeno pepper, seeded and chopped
1 garlic clove, minced
1-1/2 cups water
1 tablespoon chili powder
2 teaspoons brown sugar
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (6 ounces) tomato paste
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
2 teaspoons minced fresh cilantro

Steps:

  • In a Dutch oven or large soup kettle over medium-high heat, brown meat on all sides in 1 teaspoon oil; drain. Remove meat and keep warm. , In the same pan, saute the onion, celery, jalapeno and garlic in remaining oil until tender. Stir in the water, chili powder, brown sugar, cumin, salt and pepper. Return meat to pan. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Stir in the tomato paste, beans and tomatoes. Return to a boil. Reduce heat; cover and simmer 20 minutes longer or until meat is tender and beans are heated through. Sprinkle with cilantro.

Nutrition Facts : Calories 377 calories, FatContent 9g fat (2g saturated fat), CholesterolContent 50mg cholesterol, SodiumContent 991mg sodium, CarbohydrateContent 43g carbohydrate (0 sugars, FiberContent 13g fiber), ProteinContent 32g protein. Diabetic Exchanges 4 lean meat

CARNE GUISADA RECIPE - FOOD.COM



Carne Guisada Recipe - Food.com image

A luscious, tender Mexican beef stew with very basic ingredients. The oven baking makes the meat extremely tender, and the cumin gives it so much flavor! This is a typical Mexican beef stew, simple, with not a lot of vegetables. Serve folded up in warm tortillas, or on rice or with your favorite cornbread.

Total Time 3 hours

Prep Time 30 minutes

Cook Time 2 hours 30 minutes

Yield 6 serving(s)

Number Of Ingredients 10

2 1/2 lbs chuck roast, trimmed of fat and cut in bite-sized pieces
4 tablespoons flour
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, chopped
2 -3 jalapeno peppers, seeded and minced
3 cups beef stock
2 tablespoons tomato paste
4 teaspoons cumin
1 teaspoon chili powder

Steps:

  • Preheat oven to 350 degrees F.
  • Toss meat pieces with flour, then brown quickly in oil in an ovenproof Dutch oven.
  • Add onion, garlic, jalapeño, beef stock, tomato paste, cumin and chili powder; bring to a simmer on the stove.
  • Cover Dutch oven and place in the preheated oven, baking for about 2 to 2-1/2 hours, until meat is extremely tender.
  • Serve as is, or on rice, or folded into warm tortillas.

Nutrition Facts : Calories 355.5, FatContent 16.7, SaturatedFatContent 6, CholesterolContent 124.7, SodiumContent 653, CarbohydrateContent 9.4, FiberContent 1.2, SugarContent 2, ProteinContent 42.8

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