CHOCOLOMO, MEXICAN VENISON STEW
This stew is traditionally made with a losing bull after a bullfight, so it lends itself well to older, tougher, more flavorful animals. Any sort of venison certainly, but Canada geese, older hogs, bears, ducks, even jackrabbits would all work well here. You really want to toss in whatever offal you are OK with eating. With birds, certainly hearts and gizzards, and liver if you want. With mammals, hearts, kidneys, tongues, shanks, tail are all good choices. Chocolomo hinges on the distinct char flavor you get from burning the onions and garlic. If you don't do this, it will still be a nice stew, but it will lack the jarringly smoky flavor that attracts me to this recipe.
Provided by Hank Shaw
Categories Soup
Time 4h
Number Of Ingredients 23
Steps:
- Your first task is to make the spice paste, the recado bianco, which can be made days or even weeks ahead and then stored in the fridge. On a grill or gas burner, set the garlic heads over the fire. You want to burn off the paper and cook the garlic at the same time, so you will want to turn the heads frequently as they cook. You want some parts of the garlic to burn and char. This normally takes a solid 5 to 10 minutes, and longer is better. When they are cool enough to handle, peel off any remaining paper around the garlic cloves and chop them roughly. Set them in the bowl of a blender or small food processor with the vinegar.
- Toast the peppercorns, cumin, cloves and allspice in a dry pan over high heat until they are fragrant, a minute or three. Put them into a spice grinder with the oregano and cinnamon. Grind into a powder and add to the blender with the garlic. Buzz this to a paste, stopping to scrape down the sides of the blender or processor a few times. This paste will keep for months in the fridge.
- To make the stew, cut the meats and offal into pieces you'd want to eat. Get 3 tablespoons of the lard hot in a large, heavy, lidded pot like a Dutch oven. Pat the meats dry and brown them in batches so you don't crowd the pot. This may take a solid 20 minutes. As they brown, set the chunks in a bowl. When the meats are all browned, add some stock to the pot and use a wooden spoon to scrape up any browned bits on the bottom. Add the rest of the stock, the wine, vinegar, 4 tablespoons of your recado bianco spice mixture and the meats -- along with any juices that have collected in the bowl. Bring this to a simmer and add salt to taste. Cook until the meats are tender, which can be anything from 90 minutes to 4 hours.
- About an hour after the meats have started simmering, heat the last tablespoon of lard in a frying pan and cook the onion and garlic over medium heat until they're nice and softened, but not browned. Add the tomatoes and cook until most of the liquid has evaporated, then add the contents of the frying pan to the stew pot.
- When the meats are nice and tender, add the chives and mint and cook another couple minutes, just to wilt the herbs. Serve in big bowls with the finishing garnishes.
Nutrition Facts : Calories 416 kcal, Carbohydrate 16 g, Protein 40 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 105 mg, Sodium 1130 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
MEXICAN VENISON STEW
My husband and his buddies are hunters and we love the game they bring home. Much better for you than the processed meats bought at the grocery. This is a spicy stew that really fills you up. Great served with cornbread! Mmmmm!
Provided by Renae McVay @tummytickler
Categories Other Soups
Number Of Ingredients 17
Steps:
- In a large cast iron dutch oven on top of the stove on medium heat, thoroughly brown and crumble the ground venison and chorizo sausage together with 2 tablespoons of balsamic vinegar and 1 tbsp Worstershire ??sp sauce. You know what I mean! Along with this stir in chopped onions and green pepper and let them cook with the meat. While stirring and browning these items, sprinkle in all the spices except for the McCormick's pkg. The meat and onions need to cook until the meat is browned and alot of the moisture is evaporated. (I don't drain the meat, because there's not that much fat and it will mix into the stew.) At this point, add the McCormick's pkg and stir well. The meat mixture will become sort of paste like. Pour in the beef broth and stir well breaking up any clumps. Add the picante or salsa from the jar. Add the ketchup. Add the cans of artichoke hearts, one drained and one not drained. Keep stirring all to mix well. Stir in the frozen mixed vegetables. Cover the dutch oven with the lid a little askew to allow steam to escape. Turn the heat down to low and let the stew simmer for about 2 hours or longer. Remove the lid occasionally and stir well making sure to scrape the bottom to check for sticking. If sticking occurs lower the heat to simmer. You can place this in a slow cooker and cook on low for 6 hours or high for 3 hours. It's even better the next day!
- Serve with a great corn bread or cornbread muffins. Garnish with shredded cheddar cheese and/or sour cream.
MEXICAN BEEF STEW
This dish is a Chili con Carne made with stew meat rather than ground chuck. It is pretty enough to entertain with and made with top round rather than bottom, so it's lean enough to feel good about eating.
Provided by Rachael Ray : Food Network
Time 4h20m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 275 degrees F.
- Stem and seed the chiles and place in a pot with beef stock over high heat. Bring to a boil, then reduce the heat and simmer gently to reconstitute (see Cook's Note).
- Heat a large Dutch oven with a drizzle of oil over medium-high heat, and add the bacon to the pan and stir until crisp. Remove with a slotted spoon. Pat the meat dry, season with a little salt and lots of black pepper, then add to the bacon drippings and brown evenly to caramelize the meat. Brown the meat in 2 batches if necessary in order not to crowd the pan. Remove the meat and add another drizzle of oil, if necessary. Add the onions, and garlic and soften a few minutes. Stir in the cumin, coriander, cocoa, cinnamon, and cloves, and stir to toast the spices and combine. Deglaze the pan with beer and evaporate.
- In a food processor, puree the softened peppers and stock with tomatoes. Pour into the pot, slide the browned meat and bacon back in, and drizzle in the honey. Cover the pot and transfer to the oven for 2 1/2 hours or until the meat falls apart with a fork. Cool and store for a make-ahead meal. Reheat over medium heat and add the lime juice just before serving.
- Garnish with sour cream and fresh cilantro leaves, and serve with tortillas or rice and warm black beans.
SLOW COOKER MEXICAN BEEF STEW
Let the slow cooker do the work for you in this hearty south-of-the-border stew.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 7h30m
Yield 6
Number Of Ingredients 16
Steps:
- Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
- Coat the beef with flour. Cook and stir beef in a large skillet in hot oil over medium-high heat about 5 minutes or until browned.
- Place the beans, carrots, onion, and garlic into the prepared slow cooker liner. Top with the beef. Add tomatoes, broth, chili powder, cumin, salt, and pepper.
- Cover and cook on low 7 hours or until the beef is fork-tender.
- Stir in the corn gently with a rubber spatula. Cover and cook 10 minutes more or until heated through. If desired, serve with avocado, cilantro, and/or crushed red pepper.
Nutrition Facts : Calories 272 calories, Carbohydrate 27 g, Cholesterol 39.8 mg, Fat 8.7 g, Fiber 7.8 g, Protein 21.9 g, SaturatedFat 2.2 g, Sodium 646.5 mg, Sugar 4.7 g
CARNE GUISADA (MEXICAN BEEF STEW)
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.
Provided by EdsGirlAngie
Categories Stew
Time 3h
Yield 6 serving(s)
Number Of Ingredients 10
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.
MEXICAN STEW
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
Time 1h5m
Yield 5 servings.
Number Of Ingredients 17
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, Fat 9g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 991mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 13g fiber), Protein 32g protein. Diabetic Exchanges
MEXICAN BEEF STEW
Instead of chuck roast, you can also use eye of round for this recipe. You can also serve it with noodles, rice or flour tortillas if you like. -Pat Dazis, Charlotte, North Carolina
Provided by Taste of Home
Categories Dinner
Time 6h30m
Yield 8 servings (4-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a 5-qt. slow cooker, combine the first 11 ingredients. Cut roast in half; transfer to slow cooker., Cover and cook on low for 6-8 hours or until meat and vegetables are tender., Remove meat; cool slightly. Cut meat into bite-sized pieces and return to slow cooker; heat through. Serve with sour cream.
Nutrition Facts : Calories 467 calories, Fat 17g fat (6g saturated fat), Cholesterol 112mg cholesterol, Sodium 694mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 7g fiber), Protein 41g protein.
MEXICAN VENISON/ BEEF STEW
My husband was gifted with 2 venison steaks and was on a quest to make something tasty with it, something I wouldn't be scared to eat. Yep, you guessed it, this city girl has never had venison. Surprise, I really enjoyed this and thought it would be great with beef as well. The only thing I don't know how to overcome is the less than tender nature of venison. My 11y/o son even loved this. I almost fainted! We successfully halved the recipe. From: http://www.huntingsociety.org
Provided by Chicagoland Chef du
Categories < 4 Hours
Time 1h40m
Yield 10 serving(s)
Number Of Ingredients 20
Steps:
- Over medium high heat, add oil to a large deep pot. When the pot and oil are hot, add meat and brown on all sides. Remove from pot and set aside.
- Add the chorizo to the warm pot and cook through, about 5 minutes.
- Add all vegetables and saute for 5 minutes more.
- Add the flour and cook for 3 minutes.
- Add the red wine. beef broth and seasonings.
- Add the meat back to the pot.
- Reduce heat and allow to simmer for 60 minutes or longer. Stirring often. We simmered ours a bit longer to reduce the liquid and thicken the gravy.
- Serve with some crusty bread.
Nutrition Facts : Calories 475.6, Fat 12.9, SaturatedFat 3.6, Cholesterol 124.4, Sodium 772.7, Carbohydrate 37.9, Fiber 9.4, Sugar 7.7, Protein 44.2
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