Tlalpeno Stew

Name: Tlalpeno Stew
Ingredients: 1 12 lbs beef stew meat, in cubes; 1 12 chicken breasts, cubed; 1 beef bone, with marrow; 3 medium tomatoes, skinned, seeded and chopped; 2 medium onions, quartered; 2 garlic cloves; 1 celery rib; 3 cooked potatoes, in chunks; 1 cup cooked peas; 3 medium zucchini, in chunks; 6 epazote, sprigs; 6 limes; 3 avocados; 6 dried chipotle chiles (or to taste); salt; 2 tablespoons cooking oil (more or less)

16 ingredients

8 steps

Ingredients

1 12 lbs beef stew meat, in cubes
1 12 chicken breasts, cubed
1 beef bone, with marrow
3 medium tomatoes, skinned, seeded and chopped
2 medium onions, quartered
2 garlic cloves
1 celery rib
3 cooked potatoes, in chunks
1 cup cooked peas
3 medium zucchini, in chunks
6 epazote, sprigs
6 limes
3 avocados
6 dried chipotle chiles (or to taste)
salt
2 tablespoons cooking oil (more or less)

Directions

1

In a capacity pot or dutch oven, simmer the meat with the marrow bone, one quartered onion, the celery , the garlic cloves and salt until fully cooked.
2

On a skillet in oil that's not too hot, fry the chicken breast cubes and dry chipotles until chicken starts to brown.
3

Take the onion garlic and celery out of the stew, and pour the rendered stock over the chicken.
4

Add the beef, tomato, chipotles and the epazote.
5

Simmer until chicken cubes are cooked.
6

Add the potatoes, the zucchini and the peas.
7

Simmer until zucchini is cooked.
8

Serve with the remaining onion, chopped, lime juice to taste, and sliced or cubed avocado.