The main flavour of this Mexican dish is the chipolte chilli, a dried and smoked jalapeno, available from most supermarkets.
Preheat the oven to 150C. Heat the oil in a large flameproof casserole and brown the meat over a high heat in batches. Remove from the pan with a slotted spoon and set aside. Continue reading Mexican beef stew
In a large frying pan or wok, heat the oil and add the onion. Fry for a few minutes, stirring. Add the meat and garlic and stir-fry for a few minutes until the meat starts to brown. Add the peppers and chilli and continue to stir-fry until the peppers start to soften slightly.
Add the smoked paprika, cumin and oregano. Stir well to mix. Squeeze in the lime juice and add the tomato, sugar and some salt and pepper. Continue to stir-fry until everything is cooked, about 5 minutes.
Serve with flour or corn tortillas and soured cream. A nice addition is an easy avocado salad: Mix 1 large avocado, chopped, with 2 finely chopped spring onions, 1 chopped tomato, half a cupful of peeled, seeded and chopped cucumber, a squeeze of lime juice, salt and pepper and 4-6 chopped mint leaves.
Heat the oil in a casserole pan and gently fry onions, garlic and spices until spices have cooked out and the onions are soft and slightly caramelised- approx 20 mins.
Add meat, allow to brown then add the beer and tomato puree. Bring to the boil, stirring. Add salt and pepper. Cover then leave to simmer until the meat is cooked and tender – approx 1-1 and a half hours. Add the sugar and adjust seasoning if required.
Add the beans and sweetcorn. Cook for further 5-10 mins (with lid off if you need to reduce and thicken the sauce).
Gently fry the garlic in the oil in a thick bottomed pan for a few minutes but don’t let it brown. Add the rice and stir well to coat all the grains in the oil.
Add the tomato puree and stir to mix. Add the stock and the tomatoes. Bring to the boil, stir once and cover. Reduce heat and simmer until all the liquid has been absorbed – about 7-10 minutes.
Once all the liquid has been absorbed, turn out the heat, leave lid on and allow the rice to rest in the pan for 5 minutes before serving.
- 1 onion, chopped
- 1 red pepper, chopped (could also use yellow or orange)
- 1 green chilli, chopped
- 3 cloves garlic, chopped
- 1 and a half tsp ground cumin
- 1 tsp smoked paprika
- Pinch of dried oregano
- Salt and pepper
- 250g casserole pork
- Half a cinnamon stick
- 1 tin plum tomatoes
- Squeeze of tomato puree
- 1 tin pinto beans, drained and rinsed
- Chopped parsley or coriander to garnish (optional
Fry the onion in a little olive oil, stirring, for a few minutes until it starts to soften. Add the chopped peppers and do the same. Then add the garlic and chilli and mix well.
Add the spices, oregano, a pinch of salt and a grind of pepper. Mix everything together and then add the pork and cinnamon stick to the pan and mix to coat the pork in all the flavours. Pour in the tomatoes and little water to rinse the tin.
Squirt in the puree – about a tablespoon. Bring to the boil, cover and simmer for 30-40 minutes or until the pork is tender. Add the beans and warm through for a few minutes. Taste and adjust seasoning if necessary. Sprinkle over the parsley or coriander if using.
Heat the oven to 180C.
Season the meat then brown in batches in the oil in a casserole pan. Remove and set aside. Gently fry the onion until softened, add the garlic and then the spices, bay, tomato puree and sugar. Mix well then add the meat back to the pan. Add the tinned tomatoes, lager and just enough beef stock to cover. Season.
Cover, bring to the boil then transfer to the oven for 2 hours adding the pumpkin half way through. Check seasoning and serve with the accompaniments.
Suggested wine: Californian Shiraz.