Achiote Beef Stew Recipes

ACHIOTE BEEF STREET TACOS RECIPE

Steps:

• In a small bowl combine onions and cilantro; mix to combine and set aside.
• For each taco; heat 2 tortillas in small amount of oil.
• Stack tortillas and then top with 2 oz of shredded meat, 2 lines of achiote taco sauce, onions & cilantro mixture.
• Optional additional toppings: shredded cabbage, julienne radish, and mini pineapple wedges
• Achiote Taco Sauce:
• Blend all ingredients together; ingredients should look minced.
• Marinate in fridge for 1 hour before serving.
• Enjoy your Achiote Beef Street Tacos Recipe!

ACHIOTE BEEF STEW

Steps:

• Season beef with salt and pepper.
• Place a dutch oven or other heavy stock pot over medium-high flame. Pour in the canola oil and when it is hot, add the beef and sauté until it begins to brown.
• Add carrots, onion and garlic, turn down heat to medium-low and sauté until onions are translucent.
• Whisk the water into the achiote paste to break it down.
• Add all remaining ingredients, except the cilantro and lime, to the stock pot. If necessary, add additional water to keep the ingredients covered and moist while cooking.
• Simmer the stew for approximately 2 hours until beef is tender.
• Turn off heat, squeeze in the lime and mix in cilantro. Serve over white rice or with grilled bread.

CHIPOTLE BEEF STEW

Steps:

• Season beef to taste with salt and pepper.
• Brown beef on all sides in oil in a large skillet, but do not overcrowd pan.
• Add onion, garlic and cumin to skillet.
• Cook, stirring, until onion is tender, about 5 minutes.
• Add tomato puree, chipotles, adobo sauce, and stock or water to meat, mixing well.
• Simmer, stirring occasionally, over low heat, until meat is tender, about 1 1/2 hours (if stew starts to dry out just add some beef stock or water).
• Add hominy to pan and cook for 15 minutes more, or until dish is heated through.
• Check dish for salt and pepper, if needed.
• Serve in bowls with warmed flour tortillas, if desired.

PUERTO RICAN BEEF STEW

Steps:

• Mix flour, salt, and pepper together in a freezer-size plastic bag. Add beef and shake, coating evenly.
• Heat enough olive oil to cover the bottom of a large skillet over medium-low heat. Stir in sugar and cook until it turns golden, about 5 minutes. Add meat and cook until browned on all sides, 5 to 7 minutes. Transfer browned beef to the bottom of a slow cooker.
• Stir carrots, potatoes, water, tomato sauce, wine, olives, sofrito, sazon, adobo seasoning, soy sauce, and Worcestershire sauce into the slow cooker.
• Cover and cook until meat is no longer pink and vegetables are tender, on High 4 to 6 hours, or Low for 8 to 10 hours.

ACHIOTE PASTE

Steps:

• With a spice grinder, grind the annatto seeds, cumin seeds, peppercorns, allspice berries, and cloves to a fine powder.
• In a blender or food processor, mix the ground spices, habanero peppers, orange juice, vinegar, garlic, and salt. Blend until smooth. Mix in the lemon juice and tequila.

CHIPOTLE CARNE GUISADA (BEEF STEW MEAT BRAISED W/CHIPOTLE)

Steps:

• Season the beef stew meat with the cumin, salt and pepper. Set aside.
• In a large frying pan, heat oil and add the onions, bell pepper and tomatoes on medium high heat. Saute for about 5-7 mins or until translucent. Add the seasoned meat and brown (on High heat) for about 7-10 minutes.
• Add 2 cups of hot water to the pan. Add the bullion, chipotle sauce/pepper Sazon Goya and stir.
• Cover and cook on medium high heat for about 45 mins or until most of the liquid is absorbed then uncover and add 1 more cup of water. Cover and simmer for another 30 mins or until liquid is almost absorbed. Uncover and add another 1 cup of water and cilantro. Cover and simmer for 20-30 mins more. Turn heat off and let stand, covered, for another 10-15 mins for liquid to thicken. Serve with rice.