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Chipotle Beef Stew on Mexican Pot Beans: Review of Mexico The Cookbook
November 12, 2014 by Laura 5 Comments
Smoky, spicy Chipotle Beef Stew enlivens traditional Mexican Pot Beans. A copy of Mexico: The Cookbook was provided to me in exchange for an honest review. Affiliate links were used in this post to link to items I am discussing.
Is it just me or is Phaidon on a roll? The traditional international cooking titles that have been released in the past few years by Phaidon, The Lebanese Kitchen; Thailand: The Cookbook; Sicily; and now Mexico: The Cookbook are enough to give me tingles in my toes. Seriously. I just love it. Margarita Carrillo Arronte’s Mexico is the latest one I have received, and it is just gorgeous as…
View Full Recipe at The Spiced Life
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.%20The%20dish%20has%20been%20adapted,%20but%20only%20in%20mild%20ways,%20like%20using%20bacon%20grease%20and%20garlic%20in%20the%20beans,%20not%20using%20epazote,%20not%20using%20beef%20stock%20and%20serving%20the%20dish%20with%20queso%20fresco%20(which%20I%20always%20sub%20feta%20for%20since%20I%20have%20it%20around).%20I%20also%20did%20not%20bother%20pureeing%20the%20stew%20ingredients%20because%20I%20am%20lazy%20like%20that,%20and%20I%20made%20the%20dish%20partially%20in%20my%20slow%20cooker.%20But%20in%20general%20I%20stayed%20pretty%20true%20to%20the%20recipe.%20We%20loved%20it%E2%80%93the%20beef%20especially%20was%20squabbled%20over!%3C/p%3E%3Cp%3EOne%20note%20about%20timing:%20your%20life%20will%20be%20easier%20if%20you%20start%20both%20dishes%20in%20the%20morning%20at%20the%20same%20time.%20You%20can%20use%20bacon%20grease%20from%20the%20cooking%20bacon%20as%20your%20fat%20in%20the%20pot%20beans,%20and%20both%20take%20a%20long%20time%20to%20cook.%3C/p%3E%3Cp%3EI%20am%20excited%20to%20tell%20you%20that%20in%20the%20upcoming%20weeks%20I%20will%20be%20running%20a%20giveaway%20of%20Mexico:%20The%20Cookbook,%20so%20if%20you%20like%20Mexican%20food%20be%20sure%20to%20stay%20tuned!%3C/p%3E%3Cp%3EChipotle%20Beef%20Stew%20on%20Mexican%20Pot%20Beans%20%20%20Adapted%20from%20Margarita%20Carrillo%20Arronte%20%20Author:%20TheSpicedLife%20Recipe%20type:%20Entree%20Cuisine:%20Mexican%20%20%20Ingredients%3C/p%3E%3Cp%3EFor%20the%20beans:%202%20cups%20dried%20pinto%20beans%20(or%20a%20similar%20pink%20or%20red%20bean),%20soaked%20overnight%20water%20to%20cover%20by%202%20inches%201%20white%20or%20yellow%20onion,%20chopped%204-6%20cloves%20garlic,%20minced%201-2%20T%20bacon%20grease%201%20t%20sea%20salt,%20plus%20more%20to%20taste%20For%20the%20stew:%209%20oz%20bacon,%20chopped%201%C2%BD%20-%202%20lbs%20boneless%20stew%20meat,%20such%20as%20chuck,%20cubed%201%2012%20oz%20bottle%20lager,%20preferably%20Mexican%201%20cup%20chicken%20stock%202%20bay%20leaves%204%20canned%20chipotle%20peppers%20in%20adobo%20sauce,%20minced%201%20T%20sea%20salt%201%C2%BD%20t%20ground%20black%20pepper%20For%20the%20garnishes:%20crumbled%20bacon%20chopped%20cilantro%20chopped%20green%20onions%20(green%20part%20only)%20lemon%20wedges%20crumbled%20queso%20fresco%20diced%20avocado%20(I%20forgot)%20warm%20flour%20tortillas%20%20%20Instructions%3C/p%3E%3Cp%3EFor%20the%20beans:%20Soak%20the%20dried%20beans%20in%20cold%20water%20overnight.%20The%20next%20morning%20add%20the%20beans%20and%20their%20soaking%20water%20to%20a%20large%20dutch%20oven.%20Add%20the%20bacon%20grease%20(I%20used%20grease%20from%20the%20stew%20recipe--you%20could%20also%20use%20lard)%20chopped%20onion,%20minced%20garlic%20and%20bay%20leaves.%20Add%20enough%20water%20to%20cover%20by%202%20inches.%20Place%20on%20a%20burner%20over%20medium%20high%20heat.%20Bring%20to%20a%20boil.%20Let%20boil%20for%205%20minutes,%20then%20reduce%20the%20heat%20to%20a%20bare%20simmer.%20Cover.%20Check%20on%20every%20few%20hours%20to%20see%20if%20the%20beans%20are%20getting%20tender%20and%20to%20make%20sure%20they%20are%20still%20covered%20by%20water.%20When%20the%20beans%20are%20nearly%20tender,%20add%20the%20salt.%20Continue%20cooking%20until%20they%20are%20perfectly%20tender.%20If%20this%20is%20long%20before%20dinner,%20just%20set%20aside%20and%20reheat%20before%20dinner.%20For%20the%20stew:%20Place%20the%20bacon%20in%20a%20skillet%20(or%20cooktop%20safe%20slow%20cooker%20insert%20or%20Dutch%20oven--if%20using%20a%20Dutch%20oven%20preheat%20the%20oven%20to%20300%20F)%20over%20medium%20low%20heat.%20Cook%20until%20crispy%20and%20then%20remove%20with%20a%20slotted%20spoon.%20Set%20aside.%20Pour%20some%20of%20the%20bacon%20grease%20off%20into%20the%20beans--leave%20about%201-2%20tablespoons.%20Brown%20the%20beef%20for%20about%207%20minutes%20in%20the%20same%20pot,%20now%20at%20medium%20high%20heat.%20Add%20the%20beer%20and%20let%20it%20cook%20for%202%20minutes.%20Add%20the%20chicken%20stock,%20chipotle%20chiles,%20bay%20leaves,%20salt%20and%20pepper.%20Bring%20to%20a%20boil.%20Place%20the%20slow%20cooker%20insert%20onto%20the%20slow%20cooker%20base,%20or%20scrape%20the%20ingredients%20into%20the%20slow%20cooker%20insert.%20You%20can%20also%20just%20cover%20a%20Dutch%20oven%20and%20place%20it%20in%20the%20oven.%20Cook%20for%203%20hours%20on%20high,%206-8%20hours%20on%20low,%20or%203%20hours%20in%20a%20300%20F%20oven.%20To%20serve%20ladle%20some%20of%20the%20pot%20beans%20into%20a%20bowl.%20Then%20ladle%20some%20stew%20over%20the%20beans%20and%20top%20with%20the%20remaining%20garnishes.%20%203.2.2807%3C/p%3E){kind=link}