Azteca-Style Hearty Chicken and Beef Stew
Indulge in the rich and vibrant flavors of our Azteca-Style Hearty Chicken and Beef Stew, inspired by the beloved Molcajete from Azteca Restaurant. This delightful dish brings together tender strips of chicken and beef, savory bacon, an array of fresh vegetables, and a medley of traditional spices that embody the essence of Mexican cuisine. Perfectly seasoned with hints of cumin, garlic, and ancho chili powder, this stew is a feast for the senses. While the ingredient list may seem extensive, the preparation is straightforward, making it an ideal choice for both new cooks and seasoned chefs. Serve it with your favorite garnishes for a truly sumptuous experience that your whole family will love!
N/A
Servings
N/A
Calories
24
Ingredients
Ingredients
Boneless Skinless Chicken Breasts
2 (Cut into strips)
Flank Steak
8 ounces (Cut into strips)
Thick-Cut Meaty Bacon
1 slice (Cooked and chopped)
Vegetable Oil
1.5 tablespoons (For frying)
Boiling Water
3 cups (Used to dissolve bouillon)
Beef Bouillon Granules
2 teaspoons (Dissolved in boiling water)
Chicken Bouillon Granule
1 teaspoon (Dissolved in boiling water)
Tomato Sauce
15 ounces (Added to stew)
Small Mushrooms
16 ounces (Cut in halves)
Fresh Sweet Onion
1/2 cup (Chopped)
Minced Roasted Garlic
2 teaspoons (Added to stew)
Dried Ancho Chile Powder
1 tablespoon (Spice seasoning)
Cumin
1 teaspoon (Spice seasoning)
Cocoa Powder
1/2 teaspoon (Spice seasoning)
Cider Vinegar
1/4 teaspoon (For acidity)
Dry Sherry
1 teaspoon (For flavor)
Butter
1/4 teaspoon (For adding richness)
Tabasco Sauce
1/2 teaspoon (Or your favorite hot sauce)
Salt
to taste (Season to preference)
Freshly Ground Black Pepper
to taste (Season to preference)
Grated Monterey Jack Cheese
for garnish
Chopped Scallion
for garnish
Chopped Jalapeno
optional (for garnish)
Ripe Avocado
1 (Pitted, peeled, and cut into slices for garnish)
Instructions
1
In a large skillet, cook the thick-cut bacon over medium heat until crispy. Remove the bacon from the pan, reserving the drippings. Chop the bacon into small pieces and set aside.
2
In the same skillet, add vegetable oil to the reserved bacon drippings. Heat over medium temperature, then add the chicken and beef strips. Sauté the meat until browned, about 7 minutes, stirring occasionally.
3
In a separate large saucepan, bring 3 cups of water to a boil. Stir in the beef bouillon and chicken bouillon granules until fully dissolved.
4
To the boiling water, add the tomato sauce, halved mushrooms, chopped onions, minced roasted garlic, ancho chili powder, cumin, cocoa powder, cider vinegar, dry sherry, and Tabasco sauce. Mix well.
5
Add the browned meat and reserved bacon to the sauce mixture and stir to combine.
6
Reduce the heat to low and let the stew simmer for 10 minutes, allowing the flavors to meld together.
7
Before serving, taste the stew and adjust the seasoning with salt and freshly ground black pepper.
8
Ladle the stew into bowls and garnish with grated Monterey Jack cheese, chopped scallions, sliced jalapeños, and avocado. Serve hot and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Azteca-Style Hearty Chicken and Beef Stew?
It is a rich and vibrant stew inspired by the Molcajete dish from Azteca Restaurant, featuring tender strips of chicken and beef, bacon, and traditional Mexican spices.
What types of meat are required for this recipe?
The recipe calls for boneless skinless chicken breasts, flank steak, and thick-cut meaty bacon.
How should the chicken and beef be prepared?
Both the chicken and the flank steak should be cut into thin strips for quick cooking and easy eating.
How long does it take to brown the meat?
The chicken and beef strips should be sautéed for approximately 7 minutes until they are browned.
What is the first step in the cooking process?
The first step is to cook a slice of thick-cut bacon in a large skillet until it is crispy.
Should I discard the bacon grease?
No, you should reserve the bacon drippings in the skillet and add vegetable oil to them to sauté the meat.
How much water is needed for the stew base?
The recipe requires 3 cups of boiling water to dissolve the bouillon granules.
What kind of bouillon is used in this stew?
A combination of 2 teaspoons of beef bouillon granules and 1 teaspoon of chicken bouillon granules is used.
What size container of tomato sauce is needed?
The recipe uses a 15-ounce container of tomato sauce.
How should the mushrooms be prepared?
You should use 16 ounces of small mushrooms and cut them into halves before adding them to the stew.
What type of onion is best for this recipe?
The recipe recommends using 1/2 cup of chopped fresh sweet onion.
Is the garlic used in the recipe fresh or processed?
The recipe calls for 2 teaspoons of minced roasted garlic for a deeper flavor profile.
What provides the smoky heat in this stew?
The heat and smokiness come from 1 tablespoon of dried ancho chile powder and 1/2 teaspoon of Tabasco sauce.
Why is cocoa powder included in the ingredients?
A small amount (1/2 teaspoon) of cocoa powder is used to add depth and an earthy richness typical of Mexican mole-style dishes.
What liquids are used to add acidity and flavor depth?
Cider vinegar and dry sherry are added to the stew to provide a balanced tang and complexity.
How long does the stew need to simmer?
After combining all ingredients, let the stew simmer on low heat for 10 minutes to allow the flavors to meld.
What is the total number of ingredients in this recipe?
There are 24 ingredients in total, including meats, spices, and garnishes.
What garnishes are recommended for serving?
The stew is best served with grated Monterey Jack cheese, chopped scallions, sliced jalapeños, and fresh avocado.
How should the avocado be prepared for garnish?
One ripe avocado should be pitted, peeled, and cut into slices.
Can I substitute the Tabasco sauce?
Yes, you can use your favorite hot sauce if you do not have Tabasco on hand.
Is this recipe suitable for meal prep?
Yes, it is tagged as a meal prep dish, and stews often taste even better the next day as the flavors continue to develop.
Is this a spicy dish?
The dish is moderately spicy due to the ancho chile powder and Tabasco, but the heat can be adjusted to your preference.
How much vegetable oil is used for frying?
The recipe uses 1.5 tablespoons of vegetable oil in addition to the reserved bacon drippings.
Are the jalapeños mandatory?
No, the chopped jalapeños are optional and should be added based on your personal heat tolerance.
Can I use a different type of steak?
While flank steak is recommended for its texture, you could substitute it with other lean beef cuts suitable for quick searing.
What kind of cheese is recommended for the topping?
Grated Monterey Jack cheese is recommended for its mild flavor and excellent melting quality.
Does the recipe include butter?
Yes, 1/4 teaspoon of butter is added to provide a touch of richness to the sauce.
Is this recipe difficult to make?
No, the instructions are straightforward and involve simple techniques like sautéing and simmering.
What is the purpose of the cumin in this recipe?
Cumin provides a warm, nutty flavor that is essential to the Mexican-inspired profile of the stew.
How should I adjust the final seasoning?
Before serving, taste the stew and add salt and freshly ground black pepper to meet your personal preference.