Prep 15 mins
Cook 2 hrs
Tender and stick to your ribs meal. The Goya Sazon is in most food stores in the Mexican isle next to the powder spices in a small yellow/orange box but you can most certainly find it in Mexican specialty stores.
- 236.59 ml tomatoes, chopped
- 295.73 ml sliced onions
- 1 chopped green bell pepper
- 3-4 sprig fresh cilantro
- 59.14 ml cooking oil
- 907.18-1133.98 g beef, meat stew (cut small)
- 14.79 ml cumin
- 4.92 ml black pepper
- 4.92 ml salt
- 14.79 ml bouillon, powder tomatoe and chicken flavor (preffer Knorr)
- 198.44 g chipotle chiles in adobo (1 table spoon of the sauce is needed only)
- 1 chipotle pepper (also from that same 7 oz. can)
- 1 packet sazon goya culantro con achiote
- 709.77-946.36 ml water
- Season the beef stew meat with the cumin, salt and pepper. Set aside.
- In a large frying pan, heat oil and add the onions, bell pepper and tomatoes on medium high heat. Saute for about 5-7 mins or until translucent. Add the seasoned meat and brown (on High heat) for about 7-10 minutes.
- Add 2 cups of hot water to the pan. Add the bullion, chipotle sauce/pepper Sazon Goya and stir.
- Cover and cook on medium high heat for about 45 mins or until most of the liquid is absorbed then uncover and add 1 more cup of water. Cover and simmer for another 30 mins or until liquid is almost absorbed. Uncover and add another 1 cup of water and cilantro. Cover and simmer for 20-30 mins more. Turn heat off and let stand, covered, for another 10-15 mins for liquid to thicken. Serve with rice.
I'd never heard of this dish, but we love Mexican and we thought it was great. I made a substitution or two to avoid going to the grocery store, & found a recipe online for the 'sazon goya culantro con achiote' which I had never heard of. That consists of black pepper, garlic pdr,coriander, cumin, oregano, msg & annatto/anchiote seeds - for which paprika supposedly can be substituted. Likewise I had no powdered chicken & tomato bullion, so I used bullion cubes & half a can of tomato sauce I had in the freezer. This stew was a wonderful, homey, comfort food; the whole house smells amazing! We enjoyed ours served with fresh chopped green onions and warm corn tortillas. Thanks for a new favorite!
Wow O Wow girl friend this was outrageously good. I am from Corpus Christi but moved to Washington State in 1976. One of the many things I missed was this meal. I tried to get get Mexican Restaurants to make it for me but when I told them the name and described the dish, they looked at me as if I was just loco. I tried to make it on my own but just could not get the taste correct. Your recipe gave the dish back to me. I am ever grateful to you. Thank you again.
THANK YOU! OH MY!! Tastes like What my Mexican friends Mom used to make.