Autumn's chill calls for hearty comfort food, and few dishes deliver warmth and satisfaction quite like Entomatado Rojo, a vibrant and flavorful spicy red tomato beef stew. This Mexican-inspired masterpiece boasts a rich, deep flavor profile built on a foundation of slow-simmered beef, fire-roasted tomatoes, and a medley of aromatic spices. The result is a dish that's both intensely satisfying and surprisingly easy to prepare. Imagine tender chunks of beef melting in your mouth, enveloped in a tangy, slightly spicy tomato sauce that begs to be spooned over warm tortillas or crusty bread.
Beyond its incredible taste, Entomatado Rojo is a versatile dish that can easily be adapted to your preference. Whether you prefer a milder or spicier version, this recipe offers flexibility to customize the heat level. Ready to experience the deliciousness for yourself? Let's dive into the step-by-step process of creating this unforgettable spicy red tomato beef stew.
Tools Needed
- Pot
- Blender
- Molcajete (or mortar and pestle)
- Kitchen scissors
Ingredients
- Beef shank and ribs
- Onion: 1.5
- Garlic: 5 cloves
- Thyme
- Marjoram
- Bay leaves
- Salt
- Tomatoes: 4
- Morita chiles
- Cumin: a pinch
- Mexican oregano: a pinch
- Chicken bouillon powder
- Vegetable oil
- Refried beans
- Corn tortillas
Step-by-Step Instructions
Step 1. Prepare the Beef and Aromatics
- Add beef shank and ribs to boiling water. Cook with half an onion, three cloves garlic, thyme, marjoram, bay leaves, and salt. Stir and cover. Cook for 1 hour 45 minutes over medium heat until tender.
Step 2. Make the Spicy Red Tomato Sauce
- Remove stems from tomatoes. In a molcajete, combine salt, a raw garlic clove, cumin, oregano, and crush.
- Add water to the molcajete mixture to form a paste.
- Cut the stems of the Morita chiles with kitchen scissors to help them hydrate.
- In boiling water, add Morita chiles for 5-6 minutes until softened. Add tomatoes (stems removed) and cook until skins burst. Cool.
- Remove seeds and veins from the chiles (optional). Blend the chiles, onion, raw garlic, some of the meat broth, and the molcajete paste.
- Add the blended tomatoes and blend again until smooth.
Step 3. Combine and Simmer the Stew
- In hot oil, sauté onion strips for a couple of minutes. Add the cooked beef and fry with the onions.
- Add the molcajete paste to the meat and onions.
- Add the red tomato sauce, more broth to make it brothy, and season with salt or chicken bouillon powder. Simmer for 20 minutes.
Step 4. Serve
- Serve with refried beans and warm corn tortillas.
Read more: Authentic Charro Beans Recipe: South Texas Style
Tips
- Using a combination of beef shank and ribs adds delicious flavor and texture.
- Cutting the Morita chile stems helps them hydrate and soften better.
Nutrition
- Calories: Approximately 600-750
- Fat: 30-40g
- Carbs: 50-60g
- Protein: 40-50g
FAQs
1. Can I use canned tomatoes instead of fresh?
Yes! Canned diced tomatoes or crushed tomatoes work well. Just make sure to drain them before adding them to the pot.
2. How can I make this spicier?
Add more chili powder, a pinch of cayenne pepper, or a few slices of jalapeño pepper to increase the heat level. You can also use a spicier type of chili powder.
This Spicy Red Tomato Beef Stew (Entomatado Rojo) is the perfect embodiment of fall comfort food, warming your soul with every delicious bite. Its rich flavors and satisfying texture will leave you craving more, making it a recipe you'll return to time and again. So gather your ingredients, embrace the warmth of the kitchen, and enjoy this truly unforgettable culinary experience.