Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Looking for mexican stew recipe?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Looking for mexican stew recipe?),it will help you,my kids.
Years ago my boyfriend's mom used to make a mexican "stew", but thicker, and I really wish I could what she called it. I had beef, carrots, potatoes and we ate it with homemade flour tortillas. Does this sound familiar to anyone?
Answer:
Razors Carne Guizida(Mexican Stew)
Servings: 6
Ingredients:
3 pounds browned and drained stew beef
1/2 large onion, finely chopped
3 green bell peppers, seeded and thinly sliced
3 cloves garlic, pressed
2 (10 ounce) cans diced tomatoes and green chiles
1 pinch meat tenderizer
salt and pepper to taste
Directions:
1. In a Dutch oven or stock pot over medium-high heat, brown the beef.
As the meat begins to brown, add the onion, green peppers, garlic, and meat tenderizer.
Reduce heat to low, and cover. Cook for 30 to 45 minutes, stirring occasionally.
2. Stir in the diced tomatoes, season with salt and pepper to taste, and cover. Cook for 45 minutes, or until the meat is the desired tenderness.
MEXICAN TOMATO-BEEF STEW WITH BISCUITS
1 to 2 lbs. beef stew meat cut into 1 inch pieces (may substitute venison for the stew meat) 1 cup chopped onion
2 tbsp. vegetable oil
1 can 4 oz. mushroom stems and pieces
1 can 16 oz. whole tomatoes
1 can 6 oz. tomato paste
2-1/2 cups hot water
1 tbsp. sugar
1-1/2 tsp. salt
1/4 tsp. pepper
1 bay leaf
1/2 tsp. dried thyme leaves
1/4 tsp. dried marjoram leaves
1 cup thinly sliced carrots
1 cup sliced celery
1/4 cup cold water
2 tbsp. flour
2 cups Bisquick baking mix
1/3 cup margarine, melted
1 cup sour cream
Cook and stir beef and onion in oil in dutch oven until beef is brown. Stir in mushrooms (with liquid),
tomatoes (with liquid), tomato paste, hot water, salt, sugar and pepper. Heat to boiling, stirring
occasionally, until beef is almost tender, about 1-1/2 hours. Add bay leaf, thyme, marjoram, carrots
and celery. Cover and simmer 30 minutes. Mix cold water and flour until smooth; gradually stir into
beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat.
Heat oven to 400 degrees. Mix remaining ingredients until soft dough forms; beat vigorously 20
strokes. Drop by spoonfuls onto hot beef mixture. Bake until biscuits are brown, about 15 minutes.
Makes 5 - 6 servings.
Mexican Beef Stew
2 pounds beef stew meat
1 can (28 ounces)whole tomatoes, undrained
1 cup frozen small whole onions, (from 1-pound bag)
1 teaspoon chili powder
1 envelope (1.25 ounces) taco seasoning mix
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Green Giant Mexicorn whole kernel corn with red and
green peppers,
1. Mix beef, tomatoes, frozen onions and chili powder in 3 1/2- to 4-
quart slow cooker.
2. Cover and cook on low heat setting 9 to 11 hours or until beef is
tender.
3. Stir in taco seasoning mix, using wire whisk. Stir in black beans
and corn. Cover and cook on high heat setting 15 to 30 minutes or until
thickened.
Beef Mexi-Stew
8 servings
1 large container (16.3 ounces) refrigerated buttermilk
biscuits
1 pound ground beef
1 medium-sized onion, chopped
1 medium-sized green bell pepper, chopped
2 cans (14-1/2 ounces each) Mexican-style stewed
tomatoes,
undrained
1 can (15 ounces) kidney beans, rinsed and drained
1 tablespoon chili powder
1 teaspoon salt
1/2teaspoon black pepper
Preheat the oven to 375°F.
Using the back side of a muffin tin, place a biscuit
over the bottom of each muffincup to form a bowl shape.
Bake for 10 minutes, or until golden. Cool slightly,then
remove biscuit bowls to a wire rack to cool completely.
In a large soup pot, cook the beef, onion, and bell
pepper over medium-high heat for 5 minutes, or until no
pink remains in the beef; drain, stir in the remaining
ingredients, and bring to a boil.
Reduce the heat to low, cover, and simmer for 30
minutes, to allow the flavors to marry.
Spoon into the bowls, and serve immediately.
Mexican Style Chicken Stew
2 lbs skinless boneless chicken breasts cut into 1 1/2" peices
4 med russet potatoes, peeled and cut very small
1 (15 oz)can mild salsa
1 (4 oz)can diced green chilies
1 (1 1/4 oz) pkg taco seasoning mix
1 (8oz)can tomato sauce
Mix all ingredients together in crockpot, cook 7-9 hours on low. Serve
with warm flour tortillas.
I make mine with just beef and potatoes. I use tenderized round steak cut into bite size pieces sauteed, boil bite size potatoes while meat is cooking. Also put a tomato and a jalepeno in a blender with a little water and puree. Add potatoes and tomatoe mixture to meat. Bring to boil, then simmer. Will thicken as it simmers.
Mexican Stew
2 lbs beef stew meat
1 (28 ounce) can tomatoes with juice
1 cup frozen small whole onions
1 teaspoon chili powder (optional)
1 (1 1/4 ounce) packet taco seasoning mix
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can whole mexicorn whole kernel corn, drained
Mix first 4 ingredients in a 4 quart crock pot.
Cover and cook on low for 9-11 hours until beef is tenderor on high for 4-5 hours
Add remaining ingredients and stir well.
Cover and cook on high for 15-30 minutes or until it reaches the desired consistency.
Addictive Mexican Stew:
30 min 10 min prep
5 servings
1 cup diced onions
1-2 garlic clove, finely chopped
1 tablespoon olive oil
3 cups cooked chicken or cooked turkey, diced or shredded
1 (1 1/4 ounce) package taco seasoning mix
2 (14 1/2 ounce) cans ready-cut diced tomatoes, undrained
1 (15 ounce) can black beans or kidney beans, drained
1 (8 3/4 ounce) can whole kernel corn, drained
1 (4 ounce) can diced green chilies, drained
1 cup chicken broth
1/2 tablespoon cornstarch
1. Cook onion and garlic in oil in large saucepan until tender.
2. Add cooked chicken, taco seasoning, tomatoes, beans, corn and chilies.
3. Blend broth and cornstarch; add to saucepan.
4. Bring to a boil; reduce heat and simmer 15 minutes; stirring occasionally.
5. Serve with cornbread for a hearty meal.
Mexican Recipes
http://www.mexgrocer.com/mexican-recipes...
http://www.elburrito.com/recipescomingso...
http://allrecipes.com/search/recipes.asp... (tamales)
http://www.wikihow.com/prepare-hot-tamal... (hot tamales)
http://www.fabulousfoods.com/features/ta... (tutorial on cooking tamales and recipes)
http://www.fooddownunder.com/cgi-bin/sea...
http://fitdv.myrecipefriends.com/?nc=20&...
http://dmoz.org/home/cooking/world_cuisi...
http://foodgeeks.com/recipes/subcat/10,5...
http://about.com/food/rsrch.htm?cu=mexic...
http://www.wikihow.com/cook-real-mexican...
http://www.wikihow.com/make-%22restauran... (burrito)
http://recipes.howstuffworks.com/mexican...
http://www.elise.com/recipes/archives/me... (many authentic recipes)
http://mexconnect.com/mex_/recipes/foodi...
http://www.recipemix.com/mexican.htm...
http://www.recipesource.com/ethnic/ameri...
http://www.knowledgehound.com/topics/mex... (link list of mexican and tex mex)
http://www.cs.cmu.edu/~mjw/recipes/ethni...
http://www.recipeatlas.com/mexicanrecipe...
Mexican Vegetarian Recipes
http://www.mexgrocer.com/mexican-recipes...
http://www.foodtv.ca/recipes/recipedetai... (vege tamales)
http://www.fabulousfoods.com/recipes/mai... (tofu tamales)
http://www.fabulousfoods.com/features/ta... (tutorial on cooking tamales and recipes)
http://www.johnrussell.name/recipes/mexi...
http://www.johnrussell.name/recipes/mexr...
http://www.johnrussell.name/recipes/burr...
http://www.johnrussell.name/recipes/ques...
http://www.fatfreevegan.com/includes/eth...
http://www.pbs.org/pov/pov2002/hybrid/in... (corn tortillas)
http://www.elise.com/recipes/archives/00... (refried beans with lard or olive oil)
http://www.tortillacocina.com/agua_fresc... (flavored waters and teas)
I'm not sure what stew you specifically mean. It could be PIPIAN. it's made of ground seed and spices, with meat, mostly beef , potatoes , and carrots. If you have any questions feel free to contact me.
In Northern Mexico we eat a beef stew called cortadillo (meaning chopped) the recipe I follow takes 45 minutes to prepare and yields 8 portions
Ingredients
2 pounds of beef stew meat
1 large onion (chopped)
4 laurel leaves
6 small potatoes (cubed)
1 bell pepper (cubed)
1 pound of tomatoes
2 garlic cloves
salt and pepper to taste
How to prepare
Cube the meat, cook it in a dutch oven with the onions, when browned, add the the pepper and the laurel leaves. Grind the tomatoes in a blender with a little water, garlic and salt, pour over the meat, add cubed potatoes and cubed bell pepper. It will; thicken as it cooks, you can also add cubed carrots. Check for salt and pepper. Let it cook covered around ten minutes or until thickened. You can eat it with flour tortillas, common in Northern Mexico and served with rice.
Enjoy it.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Looking for mexican stew recipe?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Looking for mexican stew recipe?),it will help you,my kids.
Years ago my boyfriend's mom used to make a mexican "stew", but thicker, and I really wish I could what she called it. I had beef, carrots, potatoes and we ate it with homemade flour tortillas. Does this sound familiar to anyone?
Answer:
Razors Carne Guizida(Mexican Stew)
Servings: 6
Ingredients:
3 pounds browned and drained stew beef
1/2 large onion, finely chopped
3 green bell peppers, seeded and thinly sliced
3 cloves garlic, pressed
2 (10 ounce) cans diced tomatoes and green chiles
1 pinch meat tenderizer
salt and pepper to taste
Directions:
1. In a Dutch oven or stock pot over medium-high heat, brown the beef.
As the meat begins to brown, add the onion, green peppers, garlic, and meat tenderizer.
Reduce heat to low, and cover. Cook for 30 to 45 minutes, stirring occasionally.
2. Stir in the diced tomatoes, season with salt and pepper to taste, and cover. Cook for 45 minutes, or until the meat is the desired tenderness.
MEXICAN TOMATO-BEEF STEW WITH BISCUITS
1 to 2 lbs. beef stew meat cut into 1 inch pieces (may substitute venison for the stew meat) 1 cup chopped onion
2 tbsp. vegetable oil
1 can 4 oz. mushroom stems and pieces
1 can 16 oz. whole tomatoes
1 can 6 oz. tomato paste
2-1/2 cups hot water
1 tbsp. sugar
1-1/2 tsp. salt
1/4 tsp. pepper
1 bay leaf
1/2 tsp. dried thyme leaves
1/4 tsp. dried marjoram leaves
1 cup thinly sliced carrots
1 cup sliced celery
1/4 cup cold water
2 tbsp. flour
2 cups Bisquick baking mix
1/3 cup margarine, melted
1 cup sour cream
Cook and stir beef and onion in oil in dutch oven until beef is brown. Stir in mushrooms (with liquid),
tomatoes (with liquid), tomato paste, hot water, salt, sugar and pepper. Heat to boiling, stirring
occasionally, until beef is almost tender, about 1-1/2 hours. Add bay leaf, thyme, marjoram, carrots
and celery. Cover and simmer 30 minutes. Mix cold water and flour until smooth; gradually stir into
beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat.
Heat oven to 400 degrees. Mix remaining ingredients until soft dough forms; beat vigorously 20
strokes. Drop by spoonfuls onto hot beef mixture. Bake until biscuits are brown, about 15 minutes.
Makes 5 - 6 servings.
Mexican Beef Stew
2 pounds beef stew meat
1 can (28 ounces)whole tomatoes, undrained
1 cup frozen small whole onions, (from 1-pound bag)
1 teaspoon chili powder
1 envelope (1.25 ounces) taco seasoning mix
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Green Giant Mexicorn whole kernel corn with red and
green peppers,
1. Mix beef, tomatoes, frozen onions and chili powder in 3 1/2- to 4-
quart slow cooker.
2. Cover and cook on low heat setting 9 to 11 hours or until beef is
tender.
3. Stir in taco seasoning mix, using wire whisk. Stir in black beans
and corn. Cover and cook on high heat setting 15 to 30 minutes or until
thickened.
Beef Mexi-Stew
8 servings
1 large container (16.3 ounces) refrigerated buttermilk
biscuits
1 pound ground beef
1 medium-sized onion, chopped
1 medium-sized green bell pepper, chopped
2 cans (14-1/2 ounces each) Mexican-style stewed
tomatoes,
undrained
1 can (15 ounces) kidney beans, rinsed and drained
1 tablespoon chili powder
1 teaspoon salt
1/2teaspoon black pepper
Preheat the oven to 375°F.
Using the back side of a muffin tin, place a biscuit
over the bottom of each muffincup to form a bowl shape.
Bake for 10 minutes, or until golden. Cool slightly,then
remove biscuit bowls to a wire rack to cool completely.
In a large soup pot, cook the beef, onion, and bell
pepper over medium-high heat for 5 minutes, or until no
pink remains in the beef; drain, stir in the remaining
ingredients, and bring to a boil.
Reduce the heat to low, cover, and simmer for 30
minutes, to allow the flavors to marry.
Spoon into the bowls, and serve immediately.
Mexican Style Chicken Stew
2 lbs skinless boneless chicken breasts cut into 1 1/2" peices
4 med russet potatoes, peeled and cut very small
1 (15 oz)can mild salsa
1 (4 oz)can diced green chilies
1 (1 1/4 oz) pkg taco seasoning mix
1 (8oz)can tomato sauce
Mix all ingredients together in crockpot, cook 7-9 hours on low. Serve
with warm flour tortillas.
I make mine with just beef and potatoes. I use tenderized round steak cut into bite size pieces sauteed, boil bite size potatoes while meat is cooking. Also put a tomato and a jalepeno in a blender with a little water and puree. Add potatoes and tomatoe mixture to meat. Bring to boil, then simmer. Will thicken as it simmers.
Mexican Stew
2 lbs beef stew meat
1 (28 ounce) can tomatoes with juice
1 cup frozen small whole onions
1 teaspoon chili powder (optional)
1 (1 1/4 ounce) packet taco seasoning mix
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can whole mexicorn whole kernel corn, drained
Mix first 4 ingredients in a 4 quart crock pot.
Cover and cook on low for 9-11 hours until beef is tenderor on high for 4-5 hours
Add remaining ingredients and stir well.
Cover and cook on high for 15-30 minutes or until it reaches the desired consistency.
Addictive Mexican Stew:
30 min 10 min prep
5 servings
1 cup diced onions
1-2 garlic clove, finely chopped
1 tablespoon olive oil
3 cups cooked chicken or cooked turkey, diced or shredded
1 (1 1/4 ounce) package taco seasoning mix
2 (14 1/2 ounce) cans ready-cut diced tomatoes, undrained
1 (15 ounce) can black beans or kidney beans, drained
1 (8 3/4 ounce) can whole kernel corn, drained
1 (4 ounce) can diced green chilies, drained
1 cup chicken broth
1/2 tablespoon cornstarch
1. Cook onion and garlic in oil in large saucepan until tender.
2. Add cooked chicken, taco seasoning, tomatoes, beans, corn and chilies.
3. Blend broth and cornstarch; add to saucepan.
4. Bring to a boil; reduce heat and simmer 15 minutes; stirring occasionally.
5. Serve with cornbread for a hearty meal.
Mexican Recipes
http://www.mexgrocer.com/mexican-recipes...
http://www.elburrito.com/recipescomingso...
http://allrecipes.com/search/recipes.asp... (tamales)
http://www.wikihow.com/prepare-hot-tamal... (hot tamales)
http://www.fabulousfoods.com/features/ta... (tutorial on cooking tamales and recipes)
http://www.fooddownunder.com/cgi-bin/sea...
http://fitdv.myrecipefriends.com/?nc=20&...
http://dmoz.org/home/cooking/world_cuisi...
http://foodgeeks.com/recipes/subcat/10,5...
http://about.com/food/rsrch.htm?cu=mexic...
http://www.wikihow.com/cook-real-mexican...
http://www.wikihow.com/make-%22restauran... (burrito)
http://recipes.howstuffworks.com/mexican...
http://www.elise.com/recipes/archives/me... (many authentic recipes)
http://mexconnect.com/mex_/recipes/foodi...
http://www.recipemix.com/mexican.htm...
http://www.recipesource.com/ethnic/ameri...
http://www.knowledgehound.com/topics/mex... (link list of mexican and tex mex)
http://www.cs.cmu.edu/~mjw/recipes/ethni...
http://www.recipeatlas.com/mexicanrecipe...
Mexican Vegetarian Recipes
http://www.mexgrocer.com/mexican-recipes...
http://www.foodtv.ca/recipes/recipedetai... (vege tamales)
http://www.fabulousfoods.com/recipes/mai... (tofu tamales)
http://www.fabulousfoods.com/features/ta... (tutorial on cooking tamales and recipes)
http://www.johnrussell.name/recipes/mexi...
http://www.johnrussell.name/recipes/mexr...
http://www.johnrussell.name/recipes/burr...
http://www.johnrussell.name/recipes/ques...
http://www.fatfreevegan.com/includes/eth...
http://www.pbs.org/pov/pov2002/hybrid/in... (corn tortillas)
http://www.elise.com/recipes/archives/00... (refried beans with lard or olive oil)
http://www.tortillacocina.com/agua_fresc... (flavored waters and teas)
I'm not sure what stew you specifically mean. It could be PIPIAN. it's made of ground seed and spices, with meat, mostly beef , potatoes , and carrots. If you have any questions feel free to contact me.
In Northern Mexico we eat a beef stew called cortadillo (meaning chopped) the recipe I follow takes 45 minutes to prepare and yields 8 portions
Ingredients
2 pounds of beef stew meat
1 large onion (chopped)
4 laurel leaves
6 small potatoes (cubed)
1 bell pepper (cubed)
1 pound of tomatoes
2 garlic cloves
salt and pepper to taste
How to prepare
Cube the meat, cook it in a dutch oven with the onions, when browned, add the the pepper and the laurel leaves. Grind the tomatoes in a blender with a little water, garlic and salt, pour over the meat, add cubed potatoes and cubed bell pepper. It will; thicken as it cooks, you can also add cubed carrots. Check for salt and pepper. Let it cook covered around ten minutes or until thickened. You can eat it with flour tortillas, common in Northern Mexico and served with rice.
Enjoy it.
correctness,It's Non-profit and only for informational purposes.
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