Difference between revisions of "Tex-Mex Beef Stew"
(Created page with "From the kitchen of: Alicia Wingren<br> 1 Tbsp chili powder<br> 2 tsp ground cumin<br> 1 tsp ground coriander<br> 1/2 tsp smoked paprika<br> 1/4 tsp ground cinnamon<br> kosher...") |
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1/2 tsp smoked paprika<br> | 1/2 tsp smoked paprika<br> | ||
1/4 tsp ground cinnamon<br> | 1/4 tsp ground cinnamon<br> | ||
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1 Tbsp coconut oil<br> | 1 Tbsp coconut oil<br> | ||
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1 poblano chile pepper, halved, seeded, and thinly sliced<br> | 1 poblano chile pepper, halved, seeded, and thinly sliced<br> | ||
4 cloves of garlic<br> | 4 cloves of garlic<br> | ||
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1 15 oz can diced tomatoes with chiles (Rotel)<br> | 1 15 oz can diced tomatoes with chiles (Rotel)<br> | ||
3/4 c water<br> | 3/4 c water<br> | ||
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1/2 cup corn chips, finely crushed<br> | 1/2 cup corn chips, finely crushed<br> | ||
1 Tbsp apple cider vinegar<br> | 1 Tbsp apple cider vinegar<br> | ||
| + | kosher salt & pepper to taste<br> | ||
for topping:<br> | for topping:<br> | ||
1/2 cup fresh cilantro, roughly chopped<br> | 1/2 cup fresh cilantro, roughly chopped<br> | ||
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transfer seasoned meat and veg mixture to Instant pot. Add Rotel tomatoes and water. Stir. Put on lid. Set steam valve to sealing position. Set cooker to high pressure for 30 minutes. Let stand 10-15 minutes. Carefully release steam. Turn off cooker. | transfer seasoned meat and veg mixture to Instant pot. Add Rotel tomatoes and water. Stir. Put on lid. Set steam valve to sealing position. Set cooker to high pressure for 30 minutes. Let stand 10-15 minutes. Carefully release steam. Turn off cooker. | ||
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| − | Stir in crushed corn chips and vinegar. Taste & season with salt and pepper(as needed). Serve the stew over rice. Top with | + | Stir in crushed corn chips and vinegar. Taste & season with salt and pepper(as needed). Serve the stew over rice. Top with cheese, scallions, cilantro, and corn chips. |
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| + | note: I made this once with 1.2 lb package of meat and didn't reduce the rest of the recipe. | ||
Revision as of 19:06, 19 March 2020
From the kitchen of: Alicia Wingren
1 Tbsp chili powder
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp smoked paprika
1/4 tsp ground cinnamon
1 Tbsp coconut oil
1 medium onion
1 poblano chile pepper, halved, seeded, and thinly sliced
4 cloves of garlic
1 15 oz can diced tomatoes with chiles (Rotel)
3/4 c water
1/2 cup corn chips, finely crushed
1 Tbsp apple cider vinegar
kosher salt & pepper to taste
for topping:
1/2 cup fresh cilantro, roughly chopped
shredded cheddar and or Monterrey jack cheese
Brown meat with coconut oil (or bacon grease), set aside. In same pan, sautee onion, pepper, and garlic. After onion is a little brown, sprinkle in the seasoning mixture, mix well. Toss meat in pan, stir everything together to distribute spices.
Crock pot instructions:
transfer seasoned meat and veg mixture to crock pot. Add Rotel tomatoes and water. Stir. Cook 2 hours on high and 3 hours on low. Or 6-8 hours on low.
Instant pot instructions:
transfer seasoned meat and veg mixture to Instant pot. Add Rotel tomatoes and water. Stir. Put on lid. Set steam valve to sealing position. Set cooker to high pressure for 30 minutes. Let stand 10-15 minutes. Carefully release steam. Turn off cooker.
Stir in crushed corn chips and vinegar. Taste & season with salt and pepper(as needed). Serve the stew over rice. Top with cheese, scallions, cilantro, and corn chips.
note: I made this once with 1.2 lb package of meat and didn't reduce the rest of the recipe.
