I have a really delicious recipe for you today. Though it’s not strictly southern, I would definitely say that these kinds of “Tex-Mex” recipes have been influenced by their Texan (certainly southern) places of origin. Whenever BeeBop and I go out for dinner on a weeknight, our casual dining place of choice is almost always one of our local Mexican restaurants. There’s just something so alluring about that unique combination of flavors that make up Mexican recipes, isn’t there? Now, I in no way purport to be an expert on Mexican food. And I also know very well that what we know as “Mexican” from our American-based restaurants is probably indistinguishable to a person of Mexican heritage. But, oh my goodness, don’t we love it anyway?! Tacos, burritos, and enchiladas of all kinds. Yum! Well, today’s recipe for Mexican Beef Stew won’t be found on many restaurant menus, but it definitely earns a “Yum” rating.
This combination of beef stew meat, onions, tomatoes, salsas, and potatoes is rich and spicy. Quite spicy actually. I’d rate this as a medium, almost hot, level of spicy heat. If you want to tone it down some, substitute plain diced tomatoes for the tomatoes and chilies and make sure to use mild tomato salsa and salsa verde. Serve the stew with warm corn or flour tortillas and wedges of lime to squeeze over each serving.
In a large saucepan or Dutch oven, heat the oil over medium-high heat. Add the beef stew meat, onions, and garlic.
Saute, stirring frequently, until the stew meat has browned and the onions are transparent.
Add the remaining ingredients except potatoes and stir well. Bring to a boil, then reduce the heat to a simmer. Cover tightly and cook over low heat for 1 1/2 hours or until the meat is very tender.
Stir in the potatoes and continue cooking for an additional 30 minutes or until potatoes are cooked through.
Serve with warm tortillas and lime wedges on the side.
Enjoy!
Yields 4-6
Also known as "Caldillo," this beef stew is rich and spicy with delicious Mexican flavors.
5 minPrep Time
2 hrCook Time
2 hr, 5 Total Time
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Ingredients
- 2 tblsp. olive oil
- 2 1/2 pounds beef stew meat
- 2 medium onions, roughly diced
- 2 cloves garlic, minced
- 2 10 oz. cans chunky diced tomatoes with green chilies (recommend: RoTel)
- 1 cup tomato salsa
- 1 1/2 cups salsa verde
- 1 cup chicken broth
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. cumin
- 1 1/2 lbs. peeled and diced potatoes
- Tortillas and lime wedges for serving
Instructions
- In a large saucepan or Dutch oven, heat the oil over medium-high heat. Add the beef stew meat, onions, and garlic. Saute, stirring frequently, until the stew meat has browned and the onions are transparent.
- Add the remaining ingredients except potatoes and stir well. Bring to a boil, then reduce the heat to a simmer. Cover tightly and cook over low heat for 1 1/2 hours or until the meat is very tender.
- Stir in the potatoes and continue cooking for an additional 30 minutes or until potatoes are cooked through.
- Serve with warm tortillas and lime wedges on the side.
Notes
-- Recipe adapted from Herdez
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More Mexican and Tex-Mex recipes you might enjoy from around the internet:
- Arroz con Pollo from Simply Recipes
- Mexican Menudo Soup from Mexico in My Kitchen
- How to Make a Good Quesadilla from The V Spot
- Flan from Blissfully Domestic
- Baja Style Tempura Fish Tacos from Leite’s Culinaria
- Swiss Green Enchiladas from Mexico in My Kitchen
What I was up to…
- One year ago: Melange of Onions
- Two years ago: Lime Congealed Salad
- Three years ago: Strawberry Filled Whole Wheat Crepes
- Four years ago: Another Buttermilk Biscuit
- Five years ago: Garden Update
- Six years ago: Carrot Raisin Muffins
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