Meat and Tomato Stew (Estofado)

Meat and Tomato Stew (Estofado)

  • Preparation 20 min
  • Cooking 3 h 30 min
  • Waiting 15 min
  • Servings 6
  • Sans noix
  • Sans lactose
  • Sans gluten
  • Sans produits laitiers
  • Sans oeufs

Categories

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

Personal Note

To help you with this recipe

RICARDO Chef’s Knife

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.

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