Dive into a culinary adventure with this authentic Mexican beef stew, brimming with tender beef chunks and the unique, slightly tangy flavor of nopales (cactus paddles). This recipe transcends the ordinary beef stew, offering a vibrant twist on a classic comfort food. Forget bland, watery stews; this recipe delivers a richly flavored broth, perfectly balanced spices, and the satisfying texture of hearty beef simmered to perfection. The nopales add a surprising textural element and a subtle, refreshing contrast to the richness of the beef. This recipe is perfect for a chilly evening or a special occasion, guaranteed to impress your family and friends.
Prepare to be amazed by the ease and simplicity of this dish. From selecting the finest ingredients to achieving that melt-in-your-mouth beef, this recipe guides you through each step with clear instructions and helpful tips. Ready to embark on this delicious journey? Let's get started with the step-by-step process!
Tools Needed
- Knife
- Cutting board
- Pot
- Comal
- Blender
- Glass bowl
Ingredients
- Nopal stalks: 5
- Ground beef: 400 grams
- Beef skirt steak: 600 grams
- Tomatoes: 4.5
- Onion: 1
- Puya chiles: 5
- Guajillo chiles: 2
- Garlic cloves: 4
- Cilantro: 1 bunch
- Oregano: 1/4 teaspoon
- Ground black pepper: 1/4 teaspoon
- Salt
Step-by-Step Instructions
Step 1. Prepare the Nopales and Chile Sauce
- Clean and cut the nopal stalks into small pieces. Remove thorns.
- Boil the nopales with a little water, adding chopped onion and cilantro. Add salt and cook for 12 minutes on medium heat. Let cool and drain excess water.
- Toast the puya and guajillo chiles on a hot comal until slightly charred, but not burned. Remove seeds.
- Boil three tomatoes in water for 7 minutes. Chop one tomato separately.
- Add the toasted chiles to the boiling tomatoes and simmer for 2 minutes. Let cool.
- In a blender, combine the boiled tomatoes, chiles, oregano, garlic, and a little water to create a smooth sauce.
Step 2. Brown the Beef and Build the Stew
- Cut the beef into small pieces.
- In a pot or pan, sauté the chopped onion in olive oil. Add the ground beef and skirt steak. Cook until browned.
- Add the chopped tomato to the meat and cook for 12 minutes.
- Add the ground pepper, then the nopales. Stir to combine.
Step 3. Simmer and Season the Stew
- Add the blended sauce, chopped cilantro, and a cup of water. Season with salt to taste. Simmer for 15 minutes.
Step 4. Serve and Enjoy
- Serve hot. Garnish as desired.
Read more: Authentic Charro Beans Recipe: South Texas Style
Tips
- Use your preferred oil for sautéing.
- The amount of salt is to each one's taste.
- Add more water if needed for desired consistency.
Nutrition
- N/A
FAQs
1. Can I substitute the nopales? I can't find them in my local store.
Yes! You can substitute with other vegetables like green beans, zucchini, or even potatoes. They won't give the same unique flavor, but the stew will still be delicious.
2. How long can I store leftover beef stew with nopales?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
This authentic Beef Stew with Nopales is a testament to the vibrant flavors of Mexican cuisine, offering a hearty and satisfying meal that's surprisingly easy to prepare. Enjoy the unique combination of tender beef, flavorful broth, and the delightful texture of nopales – a dish that’s sure to become a new family favorite. Buen provecho!