Meat and Tomato Stew (Estofado)

Name: Meat and Tomato Stew (Estofado)
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Yield: 6 to 8 serving(s)
Ingredients: 2.2 lb (1 kg) tomatoes, chopped (about 6 tomatoes); ¼ cup (60 ml) Mexican hot sauce (Valentina-style); 3 tbsp (45 ml) tomato paste; 1 lb (450 g) deboned pork shoulder, chopped; 1 lb (450 g) deboned beef blade, chopped; 1 lb (450 g) boneless, skinless chicken thighs; 2 tbsp (30 ml) olive oil; 1 onion, chopped; 2 garlic cloves, chopped; 1 tsp ground cinnamon; 1/8 tsp ground cloves; 2 bay leaves; Soft corn tortillas (optional); Cilantro, chopped (optional); Iceberg lettuce, shredded (optional); Lime wedges (optional)

(2)

Rate this recipe

Preparation 20 min
Cooking 3 h 30 min
Waiting 15 min
Servings 6

Sans noix
Sans lactose
Sans gluten
Sans produits laitiers
Sans oeufs

Ingredients

- 2.2 lb (1 kg) tomatoes, chopped (about 6 tomatoes)
- ¼ cup (60 ml) Mexican hot sauce (Valentina-style)
- 3 tbsp (45 ml) tomato paste
- 1 lb (450 g) deboned pork shoulder, chopped
- 1 lb (450 g) deboned beef blade, chopped
- 1 lb (450 g) boneless, skinless chicken thighs
- 2 tbsp (30 ml) olive oil
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 tsp ground cinnamon
- 1/8 tsp ground cloves
- 2 bay leaves
- Soft corn tortillas (optional)
- Cilantro, chopped (optional)
- Iceberg lettuce, shredded (optional)
- Lime wedges (optional)

Preparation

- With the rack in the middle position, preheat the oven to 325°F (165°C).
- In a blender, purée the tomatoes until smooth. Strain through a sieve. You should yield 4 cups (1 litre) of tomato juice. If needed, add water to the tomato juice to get the required yield. Add the hot sauce and tomato paste.
- In a large Dutch oven over medium-high heat, brown half of the meat at a time in the oil. Season with salt and pepper. Set aside on a plate.
- In the same Dutch oven over medium heat, soften the onion and garlic with the spices. Add more oil as needed. Pour in the tomato juice mixture. Bring to a boil. Add the browned meat. Cover and cook in the oven for 3 hours. Remove from the oven and let rest for 15 minutes. Remove the bay leaves.
- Remove the meat from the pot. Using a fork, shred the meat, removing any excess fat. Add the meat back to the pot and mix well to coat in the sauce. Adjust the seasoning.
- If desired, use as a taco filling with warmed tortillas, cilantro, iceberg lettuce and lime wedges.

Personal Note

RICARDO Chef’s Knife

54.99 $

This chef’s knife was designed by RICARDO’s Test Kitchen staff. Its weight and ergonomic handle are perfectly balanced. The sharp blade provides perfect cuts, while its bevelled grooves ensure meat will not stick to it.

Shop now

Meat and Tomato Stew (Estofado)

Categories

Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Chef’s Knife