Best 4 Salsa Stew Recipes

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**Salsa Stew: A Flavorful and Versatile Dish for Every Occasion**

Salsa stew is a delectable and versatile dish that combines the vibrant flavors of salsa with the comforting warmth of a hearty stew. Whether you prefer a classic Mexican-inspired stew or a unique fusion of flavors, this article offers a collection of tantalizing salsa stew recipes that will satisfy every palate. From the traditional Salsa Chicken Stew, brimming with tender chicken and a medley of vegetables, to the adventurous Salsa Verde Pork Stew, featuring succulent pork simmered in a zesty tomatillo-based salsa, each recipe promises an explosion of flavors that will delight your taste buds. Vegetarian enthusiasts will find solace in the vibrant Salsa Veggie Stew, showcasing an array of crisp vegetables enveloped in a flavorful salsa broth. And for those who crave a hearty and smoky twist, the Salsa Chipotle Beef Stew, featuring tender beef braised in a rich chipotle salsa, is sure to hit the spot. With its versatility and endless flavor combinations, salsa stew is the perfect dish for any occasion, be it a casual family dinner or an elegant gathering with friends. So, embark on a culinary journey and discover the delectable world of salsa stew with these carefully curated recipes.

Here are our top 4 tried and tested recipes!

GUISADO DE RES EN SALSA DE JITOMATE - BEEF STEW IN TOMATO SAUCE



Guisado De Res En Salsa De Jitomate - Beef Stew in Tomato Sauce image

Make and share this Guisado De Res En Salsa De Jitomate - Beef Stew in Tomato Sauce recipe from Food.com.

Provided by mariposa13

Categories     Steak

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 13

3 -4 lbs thinly sliced flank steaks
2 tablespoons vegetable oil
2 potatoes
1 cup fresh cilantro
1/2 large white onion
5 garlic cloves
2 teaspoons coriander seeds
2 1/4 cups water
2 cups canned tomato puree
1 (6 ounce) can corn
1 (6 ounce) can mixed vegetables
5 jalapeno peppers
3 plum tomatoes

Steps:

  • Cut the sliced flank steak into small pieces about the size of postage stamps.
  • Set steak pieces to simmer in vegetable oil over medium-low heat while preparing vegetables.
  • Dice the potatoes into small cubes and place them in a microwave safe bowl.
  • Microwave the potatoes 2-3 minutes on high until almost done.
  • Add the potatoes to the meat.
  • Add 1 cup fresh cilantro to the meat.
  • In a blender or food processor, add 1/2 large white onion, 3 cloves garlic, and coriander seeds. Add 1/4 to 1/2 cup water and puree.
  • Add this mixture to the meat along with 2 cups of tomato puree.
  • Add the small can of corn and mixed vegetables to the meat mixture. Add additional water to thin the broth to a soup-like consistency.
  • Now prepare the jalapeno salsa to be served on the side.
  • Place 5 jalapenos and 3 plum tomatoes on baking sheet.
  • Preheat oven to broil and broil, turning, until blackened.
  • Remove the blackened skins and using a mortar and pestle, grind the chiles and tomatoes together along with 2 cloves of garlic.
  • Serve with rice and beans and enjoy!

Nutrition Facts : Calories 842.7, Fat 36.5, SaturatedFat 12.8, Cholesterol 231.3, Sodium 299.3, Carbohydrate 49.3, Fiber 8.9, Sugar 12.6, Protein 80.2

SEAFOOD STEW WITH RICE AND SALSA CRIOLLA (ARROZ CON MARISCOS)



Seafood Stew with Rice and Salsa Criolla (Arroz con Mariscos) image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 25

1 yellow bell pepper, roasted, peeled, stemmed, and seeded
1 Scotch bonnet, minced
7 cups chicken stock
12 mussels, cleaned
12 clams, cleaned
1 pinch saffron threads
2 tablespoons all-purpose flour
Kosher salt and ground black pepper
1/2 pound sea bass, cut into 2-inch pieces
1/2 cup annatto oil or canola oil
1/4 pound calamari, cut into rounds
1 pound shrimp, peeled and deveined
1 (12-ounce) bottle dark beer
4 cloves garlic, minced
1 large red onion, diced small
4 cups long-grain white rice
1 cup chopped cilantro leaves
Salsa Criolla, recipe follows
1 cup sweet peas, cooked
1/2 medium Spanish onion, diced
2 limes
2 cloves garlic, minced
Reserved minced Scotch bonnet
3 tablespoons chopped cilantro leaves
Kosher salt and ground black pepper

Steps:

  • Make a paste from the roasted peppers by mincing them, then mashing them with the back of a fork. Mix in half of the Scotch bonnet. Save the other half of the chile pepper for the Salsa Criolla. Reserve the paste.
  • Heat the stock in a pot. Add the mussels and clams. Cover the pot, but check after a few minutes and remove the mollusks to a bowl as they open. Once all they are all out of the pot, add the saffron to infuse the stock and remove from the heat.
  • In a bowl, season the flour with salt and pepper. Lightly flour the sea bass. Heat a saute pan over medium-high heat with 1/4 cup of the annatto or canola oil. When it is quite hot, add the bass and sear until golden crisp. Remove the fish and reserve on a plate. Now add the calamari to the pan and cook for 1 minute and reserve with the sea bass. Next add the shrimp to the pan, with 2 tablespoons of the pepper paste and 1/4 cup of the beer. Saute until just cooked. Remove the shrimp with a slotted spoon and reserve with the rest of the seafood. Now reduce the cooking liquid to a light syrup and pour over the seafood. Reserve.
  • To a deep soup pot over medium-high heat add the remaining 1/4 cup oil. When it is hot add the garlic and onion. Cook until they start to caramelize, 8 to 10 minutes. Add the rice and stir to coat. Pour in the chicken stock, cover and cook for 10 minutes. Stir with a fork, and add the seafood, the rest of the beer, and cilantro and stir once more. Cover again and turn down the heat to medium-low, cooking for about 25 minutes. While the rice cooks, make the Salsa Criolla.
  • When the rice is done, stir in the peas and serve with the Salsa Criolla on the side.
  • Put the onion in a small bowl. Squeeze the limes over them; discard the rinds. To this add the garlic, Scotch bonnet, and cilantro. Season with salt and pepper, to taste.

CLAM AND CALAMARI SEAFOOD STEW WITH SALSA VERDE



Clam and Calamari Seafood Stew with Salsa Verde image

Provided by Rob Levitt

Categories     Soup/Stew     Olive     Sauté     High Fiber     Wheat/Gluten-Free     Dinner     Bass     Clam     Squid     Healthy     Potluck     Bon Appétit

Number Of Ingredients 21

Salsa verde:
2 tablespoons finely chopped fresh Italian parsley
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh mint
2 teaspoons chopped fresh thyme
1 tablespoon red wine vinegar
1 teaspoon whole grain Dijon mustard
1/2 cup extra-virgin olive oil
Seafood Stew
1 2 1/4-to 2 1/2-pound whole striped bass, scaled, gutted, boned, head removed; fillets skinned and cut into 1-inch cubes, all bones, skin, and head reserved for broth
5 cups water
5 tablespoons extra-virgin olive oil
1 2/3 cups chopped red onion
1 2/3 cups chopped fresh fennel bulb
2 garlic cloves, thinly sliced
1/2 teaspoon (scant) dried crushed red pepper
1/4 cup tomato paste
20 large brine-cured green olives (such as Castelvetrano or Cerignola)
16 Manila clams, scrubbed
4 ounces cleaned squid; bodies cut into 1/2-inch-wide rings, tentacles halved
8 1/2-inch-thick slices country bread

Steps:

  • For salsa verde:
  • Combine all herbs in medium bowl. Whisk in vinegar and mustard, then gradually whisk in oil. Season salsa verde to taste with salt and pepper. Cover and let stand at room temperature until ready to use, up to 2 hours.
  • For seafood stew:
  • Bring fish bones, skin, and head and 5 cups water to simmer in large saucepan over medium-high heat. Reduce heat to medium and simmer until broth is reduced to 4 cups, about 30 minutes; strain broth into bowl.
  • Heat oil in heavy large pot over medium-low heat. Add onion, fennel, and garlic. Sauté until very soft but not brown, about 25 minutes. Mix in crushed red pepper; stir 1 minute. Add tomato paste and stir until beginning to darken, about 5 minutes. Add broth and olives and bring to simmer. Add all fish and seafood. Simmer uncovered until clams open and fish and squid are just opaque in center and tender, 6 to 8 minutes (discard any clams that do not open). Season seafood stew to taste with salt and pepper.
  • Toast bread. Cut each slice in half. Place 2 bread halves in each of 4 shallow bowls. Ladle stew over bread, dividing equally. Drizzle stew with salsa verde. Serve, passing remaining bread and salsa verde separately.

SALSA STEW



Salsa Stew image

Here's a savory stew you can make ahead and serve when in a hurry.

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 10 servings.

Number Of Ingredients 16

2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
2 cups water
1-1/2 cups chopped onions
1 cup salsa
2 garlic cloves, minced
1 tablespoon dried parsley flakes
2 teaspoons reduced-sodium beef bouillon granules
1 teaspoon ground cumin
1/2 teaspoon salt-free seasoning blend
3 medium carrots, cut into 1-inch pieces
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1-1/2 cups frozen cut green beans
1-1/2 cups frozen corn
1 can (4 ounces) chopped green chilies
1/8 teaspoon hot pepper sauce

Steps:

  • In a Dutch oven over medium heat, brown meat in oil; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add carrots; return to a boil. Reduce heat and simmer for 20 minutes. Add the tomatoes, beans, corn and chilies; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until beef and vegetables are tender. Season with pepper sauce.

Nutrition Facts : Calories 321 calories, Fat 14g fat (0 saturated fat), Cholesterol 92mg cholesterol, Sodium 469mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 4g fiber), Protein 32g protein. Diabetic Exchanges

Tips:

  • Choose ripe tomatoes: Use ripe, juicy tomatoes for the best flavor.
  • Roast the tomatoes: Roasting the tomatoes intensifies their flavor and adds a smoky sweetness.
  • Use a variety of beans: Different beans offer different flavors and textures. Try a mix of black beans, pinto beans, and kidney beans.
  • Add vegetables: Vegetables add nutrition and flavor to the stew. Try adding bell peppers, onions, and corn.
  • Season to taste: Add spices and seasonings to taste. Common seasonings include chili powder, cumin, and oregano.
  • Simmer for flavor: Simmer the stew for at least 30 minutes to allow the flavors to meld.
  • Serve with toppings: Serve the stew with toppings like sour cream, guacamole, and shredded cheese.

Conclusion:

Salsa stew is a delicious and versatile dish that can be enjoyed for lunch or dinner. It's easy to make and can be tailored to your own taste preferences. With its bold flavors and hearty ingredients, salsa stew is sure to become a favorite in your household.

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