Mexican Stew
by Editorial Staff
This Mexican stew has a rich pungent flavor and chili aroma. Serve with sour cream.
Cook: 1 hour 30 mins
Servings: 8
Ingredients
- Bacon (cut into slices) – 120 g
- Minced turkey – 1500 g
- Onions (chopped) – 4 pcs.
- Garlic (chopped) – 4 cloves
- Chili pepper (chopped) – 1/2 pc.
- Chilli powder (optional)
- Cocoa (not sweet) – 3 tbsp
- Cumin (ground) – 4 teaspoon
- Skinless tomatoes (canned in tomato juice) – 780 g
- Molasses, molasses – 2 tbsp
- Salt
- Beans (canned) – 350 g
- For garnish, grated cheese, sour cream, and parsley (optional)
Directions
- Heat a large cast-iron pot over medium heat. Add bacon, fry for 6-8 minutes. Increase heat, add minced meat, fry, stirring occasionally, for 8-10 minutes.
- Pour in onion, garlic, and chili. Fry for about 5 minutes. Sprinkle in cocoa, cumin, and chili powder. Fry, stirring occasionally, for 1 minute.
- Put the tomatoes in a saucepan with the juice, kneading with a spoon. Add molasses, water, and 4 teaspoon. salt, bring to a boil. Simmer with the lid closed over minimum heat for 30 minutes.
- Add beans, cook until meat is fully cooked, about 30 minutes. Serve hot, garnished with parsley, sour cream, and cheese.
Enjoy your meal!
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