Mexican Stew Recipe

Bibi’s Stew

A delicious meal for 4

INGREDIENTS

• 2 chicken breasts, cut into strips
• 250g of flank steak, cut into strips
• 1 thick slice of gammon steak, cut into strips
• vegetable oil
• 500ml of beef stock
• 250ml of chicken stock
• 1 kitchen spoon of tomato sauce
• 1lb potatoes, cubed and parboiled
• 250g of small mushrooms, cut into halves
• 1 lg onion, diced
• 2 cloves of garlic, chopped
• 1 tsp of dried ancho chilli powder
• 1 tsp of cumin
• pinch of coco powder
• dash of cider vinegar
• dash of dry sherry
• cube of butter
• 1 tsp of Tabasco sauce
• Salt and pepper

METHOD

Fry the bacon in a large pan until crispy; remove from pan, reserving oil, and set aside.

Using the reserved bacon oil, sauté the chicken and beef strips until browned, stirring occasionally for about 7-8mins adding more oil if needed.

In a large pan over a medium heat, cook off onions then add mushrooms and all remaining ingredients.

Pour in stock and add all cooked meat and potatoes to the pan and allow to simmer for 20 minutes.

Easy!