Are you a fan of bold flavors and hearty, comforting meals? Look no further! In this article, we’re diving into the world of spicy Mexican stews, featuring 18 mouth-watering recipes that are perfect for slow cooking. From classic carne guisada to innovative twists on traditional dishes, these recipes showcase the rich flavors and spices of Mexico.
Whether you’re in the mood for something spicy and bold or tender and comforting, there’s a recipe here for everyone. Each dish is carefully crafted with slow-cooked beef as the star of the show, paired with an array of colorful vegetables, legumes, and grains. With options ranging from smoky chipotle peppers to sweet hominy and savory black beans, you’re sure to find a new favorite dish.
So grab your apron, sharpen your knife, and let’s get cooking! In the next section, we’ll explore each recipe in detail, including ingredient lists, step-by-step instructions, and tips for customization. Whether you’re a seasoned cook or just starting out, these recipes are sure to become staples in your kitchen.
Slow-Cooked Mexican Beef Stew with Chipotle Peppers
Experience the bold flavors of Mexico with this hearty and comforting stew, infused with the smoky heat of chipotle peppers. This slow-cooked recipe is perfect for a chilly evening or a weeknight dinner.
Ingredients:
– 1 lb beef chuck roast
– 2 large onions, chopped
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup beef broth
– 1/4 cup chipotle peppers in adobo sauce
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Season the beef with salt, pepper, and cumin.
2. Heat oil in a large skillet over medium-high heat; brown the beef on all sides, about 5 minutes. Transfer to a slow cooker.
3. Add onions, garlic, diced tomatoes, beef broth, chipotle peppers, and smoked paprika to the slow cooker.
4. Cook on low for 8-10 hours or high for 4-6 hours.
5. Taste and adjust seasoning as needed. Serve hot, garnished with cilantro leaves.
Cooking Time: 4-10 hours
Authentic Mexican Carne Guisada
Authentic Mexican Carne Guisada Recipe
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Carne Guisada is a hearty and flavorful Mexican beef stew that’s perfect for a cold winter night or any time you need a comforting meal. This recipe uses tender chunks of beef, rich broth, and aromatic spices to create a dish that’s sure to become a family favorite.
Ingredients:
– 2 pounds beef shanks or chuck, cut into 1-inch cubes
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 cup beef broth
– 1/2 cup water
– 1 tablespoon vegetable oil
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the oil in a large Dutch oven over medium-high heat. Add the beef cubes and cook until browned, about 5 minutes. Remove from pot.
2. Reduce heat to medium. Add onions and garlic; cook until softened, about 3 minutes.
3. Add broth, water, cumin, paprika, salt, and pepper. Stir to combine.
4. Return beef to pot; bring to a boil, then reduce heat to low and simmer, covered, for 2-1/2 hours or until tender.
5. Serve hot, garnished with cilantro if desired.
Cooking Time: 2-1/2 hours
Spicy Mexican Beef and Potato Stew
Savor the bold flavors of Mexico with this hearty stew, packed with tender beef, creamy potatoes, and a kick of spice. Perfect for a cozy night in or a crowd-pleasing dinner party.
Ingredients:
– 1 lb beef chuck, cut into bite-sized pieces
– 2 medium potatoes, peeled and cubed
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– Salt and pepper, to taste
– 2 tbsp vegetable oil
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add beef; cook until browned, about 5 minutes. Remove from pot.
3. Add onion, garlic, and bell pepper; cook until tender, about 5 minutes.
4. Add potatoes, diced tomatoes with green chilies, cumin, smoked paprika, and cayenne pepper. Stir to combine.
5. Return beef to the pot; season with salt and pepper.
6. Simmer stew over low heat for 1 1/2 hours or until beef is tender.
7. Serve hot, garnished with chopped fresh cilantro, if desired.
Cooking Time: 1 1/2 hours
Mexican Red Chile Stew with Tender Beef
This hearty stew combines tender beef with the bold flavors of roasted red chiles and aromatic spices, perfect for a cozy evening meal. With its rich, slightly spicy broth and fall-apart tender beef, this recipe is sure to become a family favorite.
Ingredients:
– 2 lbs beef brisket or chuck roast
– 4-6 dried ancho or mulato chiles, stemmed and seeded
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 2 cups beef broth
– 1 cup water
– Fresh cilantro, for garnish
Instructions:
1. Preheat oven to 300°F (150°C).
2. Roast chiles by placing them on a baking sheet and baking for 10-15 minutes, or until fragrant.
3. In a large Dutch oven, brown beef in oil over medium-high heat. Remove from pot and set aside.
4. Add onion and garlic to pot; cook until softened. Add cumin and paprika; cook for 1 minute.
5. Add broth, water, and roasted chiles to pot. Return beef to pot and bring to a simmer.
6. Reduce heat to low and cook, covered, for 2-3 hours or until beef is tender.
Cooking Time: 2-3 hours
Hearty Mexican Beef and Vegetable Stew
This flavorful stew is a perfect blend of tender beef, colorful vegetables, and rich spices, making it a satisfying meal for any time of the day. With minimal prep work and easy cooking instructions, you’ll have a delicious and filling meal ready in no time.
Ingredients:
– 1 pound beef chuck, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 medium bell peppers, sliced
– 2 medium tomatoes, diced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 teaspoon chili powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon paprika
– Salt and pepper, to taste
– 1 cup beef broth
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. In a large pot or Dutch oven, brown the beef over medium-high heat.
2. Add onions, garlic, bell peppers, and chili powder; cook until vegetables are tender.
3. Stir in diced tomatoes, cumin, paprika, salt, and pepper.
4. Add beef broth and bring to a simmer.
5. Reduce heat to low and let stew cook for 30 minutes or until beef is tender.
6. Garnish with cilantro, if desired.
Cooking Time: 45-50 minutes
Mexican Picadillo Stew with Ground Beef
This hearty stew combines the flavors of Mexico with tender ground beef, sweet potatoes, and a hint of spice. Perfect for a weeknight dinner or a weekend gathering.
Ingredients:
– 1 lb ground beef
– 2 medium onions, diced
– 2 cloves garlic, minced
– 1 large bell pepper, diced
– 2 medium sweet potatoes, peeled and cubed
– 1 can (14.5 oz) diced tomatoes
– 1 tsp cumin
– 1/2 tsp chili powder
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
2. Add the onions, garlic, and bell pepper to the skillet. Cook until the vegetables are tender, about 5 minutes.
3. Stir in the cumin, chili powder, salt, and pepper.
4. Add the sweet potatoes, diced tomatoes, and browned ground beef mixture to a large pot or Dutch oven. Simmer over medium-low heat for 20-25 minutes, or until the sweet potatoes are tender.
Cooking Time: 35-40 minutes
Traditional Mexican Birria Stew
Birria is a hearty and flavorful stew originating from Jalisco, Mexico. This recipe brings together tender goat meat or beef, rich spices, and a tangy broth that’s perfect for warming up on a chilly day.
Ingredients:
– 1 pound goat meat (or beef) cut into large pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 cup dried guajillo chilies, stemmed and seeded
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and black pepper, to taste
– 4 cups beef broth
– 2 tablespoons lard or vegetable oil
– 2 tablespoons tomato paste
– 2 lime wedges, for serving
Instructions:
1. In a large pot, heat the lard or oil over medium heat.
2. Add the onions and cook until softened, about 5 minutes.
3. Add the garlic, cumin, paprika, salt, and pepper. Cook for 1 minute.
4. Add the goat meat or beef and cook until browned, about 5 minutes.
5. Add the chilies, broth, tomato paste, and browned meat mixture. Bring to a boil, then reduce heat and simmer for 2 hours or overnight.
6. Serve with lime wedges and warm tortillas, if desired.
Cooking Time: 2 hours
Mexican Beef and Hominy Stew (Pozole Rojo)
This hearty stew is a traditional Mexican dish that combines tender beef, creamy hominy, and bold spices. Perfect for a chilly evening, this Pozole Rojo is sure to warm your belly and your spirits.
Ingredients:
– 1 lb beef brisket or chuck, cut into bite-sized pieces
– 2 cups hominy (dried or canned)
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 2 cups beef broth
– 1 tsp ground cumin
– 1 tsp chili powder
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Brown the beef in a large pot over medium-high heat. Remove from pot and set aside.
2. Add onion, garlic, and red bell pepper to the pot. Cook until tender, about 5 minutes.
3. Add hominy, diced tomatoes, beef broth, cumin, chili powder, salt, and pepper to the pot. Stir well.
4. Return the browned beef to the pot and bring to a simmer.
5. Reduce heat and let stew cook for 1-2 hours or until beef is tender.
6. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 1-2 hours
Smoky Mexican Beef Stew with Ancho Chiles
This hearty stew combines tender beef, rich ancho chile flavor, and a hint of smokiness from chipotle peppers. Perfect for a cozy night in or a gathering with friends.
Ingredients:
– 1 lb beef brisket or chuck, cut into 2-inch pieces
– 2 large onions, chopped
– 3 cloves garlic, minced
– 2 ancho chiles, stemmed and seeded
– 1 chipotle pepper in adobo sauce, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 cup beef broth
– 1 tsp ground cumin
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Brown the beef in batches, then set aside.
3. Add onions and garlic; cook until softened, about 5 minutes.
4. Add ancho chiles, chipotle pepper, cumin, salt, and pepper. Cook for 1 minute.
5. Stir in diced tomatoes and beef broth.
6. Return beef to the pot; bring to a simmer.
7. Reduce heat to low; cook, covered, for 2 hours or until beef is tender.
Cooking Time: 2 hours
Mexican Beef and Black Bean Stew
This flavorful stew is a perfect blend of tender beef, creamy black beans, and aromatic spices, all wrapped up in a rich and spicy broth. Perfect for a chilly evening or a quick weeknight meal.
Ingredients:
– 1 lb beef chuck, cut into bite-sized pieces
– 2 cups cooked black beans
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/4 cup beef broth
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. In a large pot, brown the beef over medium-high heat.
2. Add the onion, garlic, and red bell pepper; cook until softened.
3. Stir in cumin, smoked paprika, and cooked black beans.
4. Add diced tomatoes, beef broth, salt, and pepper.
5. Simmer for 30 minutes or until flavors have melded together.
Cooking Time: 45-60 minutes
Spicy Mexican Beef and Corn Stew
A hearty and flavorful stew that combines the bold flavors of Mexico with the warmth of spices. This recipe is perfect for a cozy night in or a family dinner.
Ingredients:
– 1 pound beef cubes (such as flank steak or chuck)
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 cup frozen corn kernels
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste
– 2 cups beef broth
Instructions:
1. Heat the olive oil in a large Dutch oven or pot over medium-high heat.
2. Add the onion, garlic, and bell pepper; cook until the vegetables are tender, about 5 minutes.
3. Add the beef cubes and cook until browned, about 3-4 minutes.
4. Stir in the cumin, smoked paprika, and cayenne pepper; cook for 1 minute.
5. Add the diced tomatoes, corn kernels, and beef broth; bring to a boil.
6. Reduce heat to low and simmer, covered, for 30 minutes or until the beef is tender.
Cooking Time: 40 minutes
Mexican Beef Barbacoa Stew
Experience the rich flavors of Mexico with this hearty and comforting beef barbacoa stew recipe. Slow-cooked to perfection, tender chunks of beef are smothered in a tangy tomato-based sauce, perfect for a weeknight dinner or special occasion.
Ingredients:
– 2 lbs beef brisket or chuck roast, cut into 2-inch pieces
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup beef broth
– 1 tsp dried oregano
– 1/2 tsp ground cumin
– Salt and pepper to taste
– 8 corn tortillas, cut into strips (optional)
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large Dutch oven or pot over medium-high heat.
2. Add beef and cook until browned on all sides, about 5 minutes. Remove from pot.
3. Add onion and garlic; cook until softened, about 3-4 minutes.
4. Add diced tomatoes, beef broth, oregano, cumin, salt, and pepper. Stir to combine.
5. Return beef to pot, cover, and simmer for 2-1/2 hours or until tender.
6. Serve stew with tortilla strips and garnish with cilantro, if desired.
Cooking Time: 2-1/2 hours
Mexican Beef and Squash Stew (Calabacitas con Carne)
A hearty and flavorful stew that combines the richness of beef with the sweetness of summer squash, all wrapped up in a savory Mexican-inspired broth.
Ingredients:
– 1 lb beef chuck, cut into bite-sized pieces
– 2 medium zucchinis, sliced
– 1 large yellow squash, sliced
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 can diced tomatoes (14.5 oz)
– 1 tsp ground cumin
– 1 tsp chili powder
– Salt and pepper to taste
– 2 tbsp vegetable oil
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add beef; cook until browned, about 3-4 minutes. Remove from pot.
3. Add onion and garlic; cook until softened, about 5 minutes.
4. Add squash, cumin, and chili powder; cook for an additional 2-3 minutes.
5. Return beef to the pot; add diced tomatoes. Season with salt and pepper.
6. Simmer stew over low heat for 30-40 minutes or until beef is tender.
Cooking Time: 45-50 minutes
Mexican Beef and Chickpea Stew
This flavorful stew combines tender beef, creamy chickpeas, and vibrant spices to create a deliciously comforting meal. Perfect for a chilly evening or a quick weeknight dinner.
Ingredients:
– 1 lb beef (such as flank steak or skirt steak), sliced into thin strips
– 1 can chickpeas (14.5 oz)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp paprika
– Salt and pepper, to taste
– 1 can diced tomatoes (14.5 oz)
– 1 cup beef broth
– 1 tbsp olive oil
Instructions:
1. Heat the olive oil in a large pot over medium-high heat. Add the beef and cook until browned, about 3-4 minutes. Remove from pot.
2. Add the onion, garlic, and bell pepper to the pot. Cook until the vegetables are tender, about 5 minutes.
3. Stir in cumin, chili powder, and paprika. Cook for 1 minute.
4. Add the chickpeas, diced tomatoes, beef broth, browned beef, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until the flavors have melded together.
Cooking Time: 40-45 minutes
Mexican Beef and Lentil Stew
A flavorful and hearty stew that combines tender beef and lentils with the bold flavors of Mexico.
Ingredients:
– 1 pound beef, cut into bite-sized pieces
– 1 cup dried green or brown lentils, rinsed and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 2 cups beef broth
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. In a large pot or Dutch oven, brown the beef over medium-high heat.
2. Add the onion, garlic, and bell pepper; cook until the vegetables are tender.
3. Add the lentils, diced tomatoes, beef broth, cumin, smoked paprika, salt, and pepper.
4. Bring to a boil, then reduce the heat to low and simmer for 30-40 minutes or until the lentils are tender.
5. Taste and adjust the seasoning as needed.
Cooking Time: 45-50 minutes
Mexican Beef and Green Chile Stew
This hearty stew is a flavorful blend of tender beef, vibrant green chilies, and rich spices, perfect for a cozy dinner.
Ingredients:
– 1 lb beef stew meat (chuck or round)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 large cans (14.5 oz each) diced green chilies
– 1 can (15 oz) crushed tomatoes
– 1 tsp ground cumin
– 1 tsp chili powder
– Salt and pepper, to taste
– 1/4 cup water
Instructions:
1. Brown the beef in a large pot over medium-high heat, breaking it up with a spoon as it cooks.
2. Add onions and garlic; cook until softened, about 5 minutes.
3. Stir in green chilies, cumin, chili powder, salt, and pepper.
4. Add crushed tomatoes and water; bring to a simmer.
5. Reduce heat to low and let stew cook for 1 hour and 15 minutes, or until beef is tender.
Cooking Time: 1 hour and 15 minutes
Mexican Beef and Tomato Stew (Carne en Jocón)
This hearty stew is a staple of Mexican cuisine, made with tender beef, fresh tomatoes, and aromatic spices. Serve it with warm tortillas or crusty bread for a comforting meal.
Ingredients:
– 1 pound beef brisket or chuck, cut into 2-inch pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 medium tomatoes, diced
– 1 jalapeño pepper, chopped
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper, to taste
– 2 cups beef broth
Instructions:
1. Heat oil in a large pot over medium-high heat. Add the beef and cook until browned, about 5 minutes.
2. Add the onions, garlic, tomatoes, jalapeño, cumin, paprika, salt, and pepper. Cook for 10 minutes, stirring occasionally.
3. Pour in the beef broth and bring to a boil.
4. Reduce heat to low and simmer, covered, for 1 1/2 hours or until the beef is tender.
5. Serve hot, garnished with chopped fresh cilantro if desired.
Cooking Time: 1 hour 30 minutes
Mexican Beef and Sweet Potato Stew
Warm up with this hearty and flavorful stew that combines tender beef, sweet potatoes, and a blend of Mexican spices. This comforting dish is perfect for a chilly evening or a quick weeknight meal.
Ingredients:
– 1 lb beef (such as chuck or shank), cut into bite-sized pieces
– 2 large sweet potatoes, peeled and cubed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can diced tomatoes with green chilies
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp paprika
– Salt and pepper, to taste
– 2 tbsp olive oil
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the beef and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Add the onion, garlic, and bell pepper to the pot; cook until the vegetables are tender, about 5-7 minutes.
4. Add the sweet potatoes, cumin, chili powder, paprika, salt, and pepper. Stir to combine.
5. Add the browned beef back into the pot and stir to combine.
6. Bring the stew to a simmer and let cook for 30-40 minutes or until the sweet potatoes are tender.
Cooking Time: 45-60 minutes
Summary
Are you craving the bold flavors of Mexico? Look no further! This collection of 18 spicy Mexican stew recipes is perfect for slow-cooking enthusiasts. From classic Carne Guisada to hearty Pozole Rojo, each recipe showcases the rich traditions of Mexican cuisine. With ingredients like chipotle peppers, ancho chiles, and hominy, these stews are sure to satisfy your cravings. Whether you’re a fan of beef, pork, or vegetarian options, there’s something for everyone in this comprehensive guide. So why wait? Dive into the world of spicy Mexican cooking today!
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