Mamam's Enchilada Stew With Cilantro
- Ready In:
- 1hr 20mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 453.59-907.18 g stewing beef (or chopped or shredded chicken)
- 425.24 g can black beans, drained
- 411.06 g can diced Rotel Tomatoes (Rotel or Mexican style preferred)
- 311.84 g can Mexican-style corn
- 793.78 g can enchilada sauce
- 236.59 ml red bell pepper, chopped
- 1 medium onion, diced
- 38.35 g can diced green chilies (to taste)
- 29.58 ml fresh cilantro, chopped
- 29.58 ml cornstarch
- 29.58 ml water
- salt and black pepper, ta3te
-
Optional
- squeeze lime juice (optional)
- taco chips (optional) or plain Doritos (optional)
- sour cream (optional)
- 226.79 g shredded colby-monterey jack cheese (optional)
- 4.92 ml dried ground cumin (optional)
directions
- Comine cornstarch and water in small bowl into smooth liquid paste.
- Brown stew beef quickly with diced onion. You want to just brown the surface of the beef cubes, not cook it through.
- Add all ingredients except cilantro into a large pot and bring to a boil. Reduce hit to a simmer, and simmer for an hour.
- Add cilantro just before serving.
- Serve over crushed corn or taco chips, or garnish with same.
- Serve with sour cream, too, if you wish.
- Goes great with a nice Mexican beer, and you can use the lime with the beer!
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RECIPE SUBMITTED BY
<p>Cybrarian. I love Alton Brown because he EXPLAINS everything behind what he does in his Good Eats show on the Food Network. It means I remember to do something because he tells me WHY. And Alton has unforgettable and humorous visuals. (Love the little Dutch girl/boy!) And I've picked up things like non-stick pans don't brown like regular heavy pans or *cast iron*. I find Bobby Flay and Emril ANNOYING and the former - yish...what an egotist!</p>