Tlalpeño Stew

This is one of the most requested stews in restaurants in Mexico.

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 1 1⁄2 lbs beef stew meat, in cubes
• 1 1⁄2 chicken breasts, cubed
• 1  beef bone, with marrow
• 3  medium tomatoes, skinned, seeded and chopped
• 2  medium onions, quartered
• 2  garlic cloves
• 1  celery rib
• 3  cooked potatoes, in chunks
• 1  cup  cooked peas
• 3  medium zucchini, in chunks
• 6  epazote, sprigs
• 6  limes
• 3  avocados
• 6  dried chipotle chiles (or to taste)
•  salt
• 2  tablespoons  cooking oil (more or less)

Directions

1. In a capacity pot or dutch oven, simmer the meat with the marrow bone, one quartered onion, the celery , the garlic cloves and salt until fully cooked.
2. On a skillet in oil that's not too hot, fry the chicken breast cubes and dry chipotles until chicken starts to brown.
3. Take the onion garlic and celery out of the stew, and pour the rendered stock over the chicken.
4. Add the beef, tomato, chipotles and the epazote.
5. Simmer until chicken cubes are cooked.
6. Add the potatoes, the zucchini and the peas.
7. Simmer until zucchini is cooked.
8. Serve with the remaining onion, chopped, lime juice to taste, and sliced or cubed avocado.