A recipe for mexican stew (guiso mexicano)
The mexican stew recipe shown here is one of the many ways seen in Mexico to make this common and well appreciated dish over there... The different types of stews are of course dishes that we can find everywhere of the world, every country adds to it or gives it the regional corresponding touch.
Mexico is no exception to this and in their stew mexicans put their national flavours to work, whether they are the beans, or the chilies or spices.
There is more than one way to prepare a stew, and as for mexican stews its no different in that regard. So here is one of the good basic mexican stews I have found so far.
This mexican stew recipe as is, will be mild tasting, so it will be up to you to
add more chiles or hot pepper sauce to make it hotter.
Recipe for Mexican stew (guiso mexicano):
2 cup of dry black beans
1 ¼ liter of chicken broth
4 tablespoons olive oil
1 clove garlic
1 bay leaf
1 teaspoon thyme
1 teaspoon black pepper
2 green bell peppers
1 lb. veal cut in cubes
1 lb. of ripe tomatoes, diced
1 ancho chile, seeds discarded
Coriander powder (fresh coriander if available)
Let the beans soak in plenty of water for 6 hours or more, then drain the water and add the broth.
Mix the beans together with two onions, the minced garlic and the clove.
Add the herbs and spices we have to the beans; simmer your beans for about 3 hours until tender, add some salt at the end, to your taste.
Discard the bay leaf once beans are ready.
Meanwhile, chop the onion that you have left and also slice the peppers in juliennes; fry them in the oil in a thick skillet,
set the heat to high; mix in the veal cubes and cook until they brown a little bit, but do not burn them.
Chop the chili (or chilies...) to small bits with a nice sharp knife; add to meat mixture and add some
coriander powder to your taste, add the diced tomatoes and continue baking over high heat during approximately fifteen minutes, if you see that the stew isn't liquid enough, you can always add more broth. Finally add the cooked beans, mix, and there!
Ready to serve. Serve the mexican stew with totopos or tortillas and perhaps some guacamole