Best 2 Mexican Beef Stew Over Chipotle Sweet Potato Mashers Nuevo Latino Beef Dishes Recipes

**Tantalize your taste buds with a culinary adventure that blends Mexican and Latin flavors in a delightful dance of spices and textures.**

Savor the succulent flavors of Mexican Beef Stew, a hearty and comforting dish that marries tender beef, a symphony of Mexican spices, and a rich, flavorful broth. Accompany this savory stew with Chipotle Sweet Potato Mashers, a velvety and subtly smoky side dish that adds a touch of sweetness and a hint of heat. These recipes, drawn from the vibrant culinary landscape of Nuevo Latino cuisine, promise an explosion of flavors that will transport you to the heart of Mexico and Latin America. Indulge in this culinary journey and discover the harmonious union of two distinct culinary traditions, resulting in a feast that celebrates the richness and diversity of Latin cuisine.

Here are our top 2 tried and tested recipes!

MEXICAN BEEF STEW

Mexican Beef Stew image

This dish is a Chili con Carne made with stew meat rather than ground chuck. It is pretty enough to entertain with and made with top round rather than bottom, so it's lean enough to feel good about eating.

Provided by Rachael Ray : Food Network

Time 4h20m

Yield 4 servings

Number Of Ingredients 21

Ingredients

6 ancho chiles
2 cups beef stock
Vegetable or olive oil, for drizzling
4 ounces smoky good quality bacon, chopped
2 pounds beef top round, cut into bite-size chunks
Kosher salt and freshly ground black pepper
2 medium onions, finely chopped
4 large cloves garlic, finely chopped or grated
1 tablespoon ground cumin
1 tablespoon ground coriander
About 2 teaspoons unsweetened cocoa
About 1/2 teaspoon ground cinnamon
About 1/2 teaspoon ground cloves
One 12-ounce bottle Mexican-style lager beer (recommended: Negra Modelo)
One 14-ounce can whole, diced or crushed fire-roasted tomatoes
1 tablespoon honey
Juice of 1 lime
Sour cream
Fresh cilantro leaves
Warm or charred tortillas or rice
Black beans

Steps:

Preheat the oven to 275 degrees F.
Stem and seed the chiles and place in a pot with beef stock over high heat. Bring to a boil, then reduce the heat and simmer gently to reconstitute (see Cook's Note).
Heat a large Dutch oven with a drizzle of oil over medium-high heat, and add the bacon to the pan and stir until crisp. Remove with a slotted spoon. Pat the meat dry, season with a little salt and lots of black pepper, then add to the bacon drippings and brown evenly to caramelize the meat. Brown the meat in 2 batches if necessary in order not to crowd the pan. Remove the meat and add another drizzle of oil, if necessary. Add the onions, and garlic and soften a few minutes. Stir in the cumin, coriander, cocoa, cinnamon, and cloves, and stir to toast the spices and combine. Deglaze the pan with beer and evaporate.
In a food processor, puree the softened peppers and stock with tomatoes. Pour into the pot, slide the browned meat and bacon back in, and drizzle in the honey. Cover the pot and transfer to the oven for 2 1/2 hours or until the meat falls apart with a fork. Cool and store for a make-ahead meal. Reheat over medium heat and add the lime juice just before serving.
Garnish with sour cream and fresh cilantro leaves, and serve with tortillas or rice and warm black beans.

SLOW COOKER MEXICAN BEEF STEW

Slow Cooker Mexican Beef Stew image

Let the slow cooker do the work for you in this hearty south-of-the-border stew.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 7h30m

Yield 6

Number Of Ingredients 16

Ingredients

1 Reynolds® Slow Cooker Liner
1 pound beef stew meat, cut into 1-inch pieces
2 tablespoons all-purpose flour
1 tablespoon canola oil
1 (15 ounce) can black beans, rinsed and drained
2 medium carrots, peeled and chopped
1 medium onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, undrained
1 (14.5 ounce) can reduced-sodium beef broth
1 ½ teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup frozen whole kernel corn
¼ cup Chopped avocado, cilantro, and/or crushed red pepper

Steps:

Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
Coat the beef with flour. Cook and stir beef in a large skillet in hot oil over medium-high heat about 5 minutes or until browned.
Place the beans, carrots, onion, and garlic into the prepared slow cooker liner. Top with the beef. Add tomatoes, broth, chili powder, cumin, salt, and pepper.
Cover and cook on low 7 hours or until the beef is fork-tender.
Stir in the corn gently with a rubber spatula. Cover and cook 10 minutes more or until heated through. If desired, serve with avocado, cilantro, and/or crushed red pepper.

Nutrition Facts : Calories 272 calories, Carbohydrate 27 g, Cholesterol 39.8 mg, Fat 8.7 g, Fiber 7.8 g, Protein 21.9 g, SaturatedFat 2.2 g, Sodium 646.5 mg, Sugar 4.7 g

Tips:

Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling during the cooking process.
Brown the beef in batches: This will help to prevent the beef from stewing and ensure that it gets a nice brown crust.
Use a good quality beef broth: The beef broth is the base of the stew, so it's important to use a good quality broth. You can use store-bought or homemade broth.
Simmer the stew for at least 1 hour: This will allow the flavors to meld and the beef to become tender.
Serve the stew over mashed potatoes or rice: This will help to soak up the delicious sauce.
Garnish the stew with fresh cilantro and lime wedges: This will add a pop of flavor and color to the dish.

Conclusion:

This Mexican beef stew over chipotle sweet potato mashers is a delicious and easy-to-make dish that is perfect for a weeknight meal. The stew is packed with flavor and the sweet potato mashers are a creamy and delicious side dish. This dish is sure to be a hit with your family and friends.