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Mexican Style Meat And Vegetable Stew

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Ingredients

Adjust Servings:
2 boneless skinless chicken breasts, cut into strips
8 ounces beef, such as flank steak, cut into strips
1 slice thick-cut meaty bacon
1 1/2 tablespoons vegetable oil
3 cups boiling water
2 teaspoons beef bouillon granules
1 teaspoon chicken bouillon granule
15 ounces tomato sauce
16 ounces small mushrooms, cut in halves
1/2 cup chopped fresh sweet onion

Nutritional information

445.7
Calories
340 g
Calories From Fat
37.8 g
Total Fat
13 g
Saturated Fat
64.1 mg
Cholesterol
758.7 mg
Sodium
13.5 g
Carbs
5.8 g
Dietary Fiber
6 g
Sugars
15.6 g
Protein
428 g
Serving Size

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Mexican Style Meat And Vegetable Stew

Features:
    Cuisine:

    Such a good hearty meal! I liked the idea of adding beans into it, and will definitely try that next time! The spices were perfect, not too spicy, just perfect!

    • 50 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Mexican Style Meat and Vegetable Stew – Azteca’s Molcajete, Here’s my take on Azteca Restaurant’s Molcajete stew. Delicious! Don’t let the long ingredient list bother you… although there are a lot of them, this recipe is actually quite easy to put together. Quick and easy!, Such a good hearty meal! I liked the idea of adding beans into it, and will definitely try that next time! The spices were perfect, not too spicy, just perfect!


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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.

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    Luke Lopez

    Latin cuisine expert infusing his dishes with traditional and authentic flavors.

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