Ingredients
-
2
-
8
-
1
-
1 1/2
-
3
-
2
-
1
-
15
-
16
-
1/2
-
2
-
1
-
1
-
1/2
-
1/4
Directions
Mexican Style Meat and Vegetable Stew – Azteca’s Molcajete
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Steps
|
1
Done
|
Fry the Bacon in a Large Skillet Until Crispy; Remove from Pan, Reserving Drippings, Cut Into Small Pieces, and Set Aside. |
|
2
Done
|
Add the Oil to the Bacon Drippings Over Medium Temperature, Then Saut the Chicken and Beef Strips Until Browned, Stirring Occasionally, About 7 Minutes. |
|
3
Done
|
in Another Large Saucepan Over Medium Heat, Stir Together the Boiling Water and Bouillon Granules Until Dissolved. |
|
4
Done
|
Add Remaining Ingredients (including Reserved Bacon) and the Cooked Meat Strips, and Simmer For 10 Minutes. |
|
5
Done
|
Garnish, Serve, and Enjoy! |
|
6
Done
|
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. |
|
7
Done
|
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. |
