Easy Slow Cooking Mexican Beef Stew

Dig out the tortilla chips, guacamole, and jalapenos and baby let's Salsa!

I love Mexican food, oo la la!! This slow cooked, tender stew is delicioso with warm flour or corn tortillas. The trick is using a cut of beef that's good. Regular stew meat, though low-cost, still doesn't carry the "ahh" of sirloin, but use what you like. The tougher the meat, the longer it must cook and the smaller the chunks.

Let's get stewed!

Ingredients:

• 2 lbs of good tender meat chunks, sirloin or your favorite cut
• 1 can of whole tomatoes with juice
• 1 cup chopped onions, big chunks
• 1 tsp chili powder
• dash cayenne
• 1 tsp cumin
• 2 tbsp taco seasoning
• 1/2 tsp red pepper flakes
• 1 tbsp chopped jalapeno with seeds, or one whole chopped pepper, small, seeded
• 1 can black beans, rinsed and drained, or kidney beans, rinsed and drained (Pinto may be substituted for milder tastes)
• 1 can corn with peppers, drained
• cilantro, chopped for garnish - add when serving.

Procedure:

1. In a skillet with a small amount of olive oil, brown the meat for about 1 - 2 minutes. Drain, and place in cooker.
2. Add all other ingredients, with the exception of the red pepper flakes, which you can add during the last hour of cooking.
3. Cook on low for 9- 10 hours or on high for 7 hours or until meat is tender and breaks apart easily.

This stew is really good with corn or flour tortillas, or even old-fashioned corn bread. Add chopped avocado, green onions, cheese, peppers, or other favorites for extra zip and freshness.

Especially good during the winter, don't avoid it during the summer, just ice down lots of coolies and dig in!

mucho caliente!  ¿les gustó la comida?  si mi amigo