Mexican Style Meat and Vegetable Stew - Azteca's Molcajete
Mexican Style Meat and Vegetable Stew - Azteca's Molcajete might be just the main course you are searching for. One serving contains 292 calories, 20g of protein, and 20g of fat. This recipe serves 6. This recipe covers 20% of your daily requirements of vitamins and minerals. If you have hot sauce, avocado, salt & pepper, and a few other ingredients on hand, you can make it. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. It is a good option if you're following a gluten free diet. It is perfect for Autumn. From preparation to the plate, this recipe takes around 30 minutes. This recipe is typical of Mexican cuisine.
Instructions
1
Fry the bacon in a large skillet until crispy; remove from pan, reserving drippings, cut into small pieces, and set aside.
Ingredients you will need
Bacon
Equipment you will use
Frying Pan
2
Add the oil to the bacon drippings over medium temperature, then saut the chicken and beef strips until browned, stirring occasionally, about 7 minutes.In another large saucepan over medium heat, stir together the boiling water and bouillon granules until dissolved.
Ingredients you will need
Bouillon Granules
Bacon Drippings
Whole Chicken
Water
Beef
Cooking Oil
Equipment you will use
Sauce Pan
3
Add remaining ingredients (including reserved bacon) and the cooked meat strips, and simmer for 10 minutes.
Ingredients you will need
Bacon
Meat
4
Garnish, serve, and enjoy!Note: to make the seafood version of Azteca's Molcajete, omit the chicken/beef and instead have 1/2 pound shelled and deveined shrimp, 1/2 pound scallops, and as much skinned and deboned whitefish fillet pieces as you'd like (about 1/4 pound or more) which you will add in during the last 5 minutes of cooking.Note #2: we've also added a can of black beans to the recipe, to good effect. If the soup isn't as thick as you'd like it to be, try adding a can of refried beans - it works well! We've also served it with crisp tortilla strips and a dollop of Mexican crema instead of monterey jack. It's a versatile recipe, so experiment and enjoy yourself! :) If you have made the Rich and Delicious Enchilada sauce recipe of mine, you might recognize many of the soup ingredients - to make the sauce into soup, use 2 cups of the sauce, add 1 cup hot water and 1/2 teaspoon chicken stock granules, then add the cooked chicken and garnish ingredients as usual.
Recommended wine: Pinot Noir, Riesling, Sparkling Rose
Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is MacMurray Ranch Russian River Pinot Noir. It has 4.3 out of 5 stars and a bottle costs about 24 dollars.