Soups/Stews/Gumbo//Chili

amazing birria – a mexican stew.

August 19, 2020 by Becky Spoon

This Birria – a Mexican Stew is so good! I’ve been trying to post this recipe all week while in Cabo but the internet has been so slow I haven’t been able to. Ugh! Every time I travel I think I’ll be able to post as I’m there with local foods and experiences, but the internet is often a problem.

I’ve made this twice, once at home and once in Cabo which we made last week. This is a beef stew that you cook with dried guajillo chile and others if you like, that you remove after about an hour of cooking and they are soft, and then purée and add back in to the stew and allow to cook until fork tender. Absolutely delicious!

amazing birria – a mexican stew.

I used chuck and beef bones to make the stew. This is so similar to an American beef stew. Typically potatoes aren’t added, but you could. I also add carrots that I don’t think are typical, but I like to add them for added flavor. The stew is started with adding the beef and beef bones to simmering water along with the chiles, garlic, onions and some carrots to add flavor. Then I bring it to a boil, skimming off the impurities caused from the beef bones to insure a clear consommé. I then cook for about an hour, remove the chile and puree, add it back in and allow to continue cooking.

To serve, you spoon the meat and consommé into a bowl and top with fresh onions, cilantro and shredded cabbage! Serve with some limes and tortillas and you have a delicious Mexican stew! Everyone loved it.

I served this in a beautiful plain white bowl. They’re a little oversized, but I like that. Here’s a link for the bowls I used: https://amzn.to/3avR53a

amazing birria – a mexican stew.

I make extra when I make this recipe because the best, in my opinion is the leftovers in tacos! I make a chile oil that I dip tortillas in after I have dipped them in the leftover consommé, then place them on a hot griddle and load them with leftover beef, the onions, cilantro, cabbage and a good melting cheese like mozzarella or Monterrey Jack, then fry them on the griddle until they have crisped a little and the cheese is melted and oozing! Yum! so delicious.

When they are done, serve them with a cup or bowl of the consommé and more of the chile oil, fresh limes.

Here’s the recipe for the tacos!!

Ok, here you go, the recipe for the Birria. It’s not complicated and I promise you will love it!

Birria Tacos with Consomme

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Servings: 8 servings

Course: dinner, Lunch, Main Course

Cuisine: Mexican

Ingredients Method

Ingredients

water (See note in instruction)
2 lbs beef bones (optional)
5 lbs chuck roast or brisket (I prefer brisket)
1 large onion
1 whole garlic, halved through the middle
4 bay leaves
2-3 epazote or bay leaves
5 carrots, halved or quartered
5 5 guajillo chiles or New Mexico chile,
5 pasilla chiles
2 ancho chiles
3 tbsp chicken bullion or cubes
1 tbsp salt
dried chile powder if needed

Birria Chili Oil

4 Guajillo chiles plus 1 extra for infusing the oil
2 bay leaves
1/2 tbsp Mexican Oregano
1/2 tbsp chicken bullion
1/2 tsp black pepper
1/4 tsp ground cloves or 2 whole cloves
1/2 tsp granulated garlic powder
1/4 tsp sugar
1 cup canola or vegetable oil
For a spicier add 1/2 tsp cayenne pepper

Toppings

1/2 chopped white onion
1/2 bunch chopped cilantro
1/4 head finely shredded green cabbage
lemon or lime to taste

For the Tacos

Corn tortillas
Good melting cheese like Mozzarella, Munster or Oaxaca
leftover toppings, onions, cabbage and cilantro
leftover consommé
leftover beef
chile oil

Method

Bring the water to almost a boil. If you're using a large pot start with about 16 cups of water. If not add maybe 8 to 10 cups, add your ingredients, then add more water to cover the ingredients. You want the roast and bones covered. Add the beef bones and the chuck roast to the water. Then add your onion and your dried chiles. Add the whole garlic, bay leaves and carrots. Add the salt and the chicken bullion.
Make sure you have enough water to cover the meat. Start the meat to a boil and when the impurities start to come out from the beef bones, remove with a skimmer. Allow the beef and other ingredients to continue to simmer for about an hour.
Meanwhile, prepare your chile oil. Remove the seeds and stems from the 4 Guajillo Chile. Place the chiles, bay leaves, chicken bullion, pepper, cloves, garlic powder, and the sugar (reserving the oregano for later) into a blender or coffee grinder and make a powder. Crumble the other chile and set aside.
Heat the chile oil to frying point, then remove from heat. Add the crumbled chile and cook, stirring until the crumbled chile is crisp. Remove the chile and reserve.
In a bowl, add the spice blend, the oregano and add the hot oil, mixing quickly.
Go back to the simmering meat and check your seasoning, If you need a little more flavor add a little more chicken bullion, a little at a time until the desired saltiness is reached. Now, remove the chiles in the simmering meat pot and and add to a blender . Blend the chile with a little broth until it's smooth. Add a little broth to our blender so you can get all the puree out. Now add the chile that you fried into a blender with a little broth and puree, then add it to your beef stew mixture. Continue to cook for 2 to 3 hours until the meat it falling apart and tender.
At this point I like to remove the meat, carrots and the bones to a bowl. you don't have to, but at this time I like to strain the broth because you added a whole garlic with the skins on. When you strain, press the garlic trough the strainer as much as possible with a spoon.
Add the broth back to the pot and your meat that you took off the bones and the roast itself that you have cut into pieces. Some do not strain at this point, so you don't have to. Also, if you want to add fresh carrots and cook until they are tender.
To serve, add some of the meat to a bowl along with the consommé. Add your toppings and a little of the chile oil drizzled on. Serve with some lime juice! Delicious!

For the tacos

Heat your grill or gridle to medium high. Dip each corn tortilla into the consommé, then the chile oil and place them on the griddle or grill. Top with some cheese first, then the meat, then the onions, cilantro and cabbage, more cheese, fold over and cook on both sides flipping until a little crisp and cheese is melted.
Serve with a cup of the consommé for dipping and additional chile oil.

beautiful white bean and spring vegetable stew.

April 1, 2020 by Becky Spoon

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I love this beautiful white bean and spring vegetable stew! Probably because I love beans so much! Not only does this have white beans but there is seasonal fresh asparagus, and green peas that are best this time of the year. Radishes too are a vegetable that makes early in our gardens.

I used baby Lima beans. You could use large Lima beans, Great Northern Beans, Navy Beans and even Cannellini beans, which are a little harder to find in the dried state.

I love the Bob Red Mill products and that was the brand of baby Lima beans I had. They are a little more expensive, so use your favorite brand. Here’s the link for the Bob Red Mill Baby Lima Beans: https://goto.walmart.com/c/2049504/568835/9383?veh=aff&sourceid=imp_000011112222333344&prodsku=135125638&u=https%3A%2F%2Fwww.walmart.com%2Fip%2FBobs-Red-Mill-Baby-Lima-Beans-28-Oz%2F135125638

beautiful white bean and spring vegetable stew.

Unlike the usual method of cooking beans on the stove-top or in a pressure cooker or slow cooker, these beans are soaked overnight and cooked in a 300 degree oven.

Another recipe I have on the blog that I love is a vibrant greek bean salad. It is a delicious salad that I make a lot! Here’s the link for the recipe: https://the2spoons.com/vibrant-greek-bean-salad/

Here’s the recipe for the simple stew! Enjoy! One of my favorites!

White Bean and Spring Vegetable Stew

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Servings: 8 servings

Course: dinner, Lunch, Main Course

Cuisine: American, Greek

Ingredients Method

Ingredients

1 lb dried large white beans, small white beans soaked overnight, drained
1 onion, trimmed, peeled, halved trough core
3 ribs celery, trimmed, halved
10 large shiitake or button mushrooms
8 sprigs parsley, plus 3/4 cup parsley leaves with tender stems
1 head of garlic, halved, plus 1 garlic clove, finely grated
1 tbsp plus 1 tsp kosher salt, plus more
3/4 cup plus 3 tsp extra virgin olive oil, plus more for drizzling, divided
3/4 cup mint leaves
1 bunch radishes
1 bunch medium-size asparagus (about 1 lb)
1 10 oz bag frozen peas, thawed
8 thick slices country or sourdough bread
1 lemon, cut into 8 wedges

Method

Preheat oven to 300°. Combine beans, onion, celery, mushrooms, parsley sprigs, halved head of garlic, 1 Tbsp. salt, 3 Tbsp. oil, and 2 qt. water in a large Dutch oven. Bring to a simmer over medium-high heat, cover, and transfer to oven. Bake until beans are fully cooked, tender, and creamy through and through but as intact as humanly possible, about 1 hour, depending on the type, brand, and age of beans; start checking every 10 minutes after the first 45 minutes. (When checking beans for doneness, stir gently and taste at least 3 beans—it isn’t finished until they’re all tender!)
Using tongs, fish out aromatics and discard. Season with salt. Be generous! Under-seasoned beans are barely worth eating. Let sit on stovetop, uncovered, until ready to serve.
While beans are cooking, make your pistou and prep the vegetables and garnishes. Using your sharpest knife, finely chop mint and ¾ cup parsley leaves. (A dull knife will just mash your herbs and cause them to turn dark around the edges.) Transfer to a small bowl. Add ¾ cup oil, grated garlic, and 1 tsp. salt and stir to combine; set pistou aside.
Trim and wash radishes, then slice as thinly as possible into coins (a mandoline really helps here). Transfer radishes to a small bowl, cover with cold water, and chill until ready to use.
Wash asparagus and trim woody stems by bending each spear near the cut end until you find the place where it wants to break naturally. Cut off tips, then cut each tip in half lengthwise. Slice now-tipless stalks crosswise into thin coins. Toss asparagus coins and tips and peas in a medium bowl; set aside.
When you’re almost ready to serve the stew, return beans to a gentle simmer over medium heat, taking care not to stir too much—you don’t want to bust up those beans!
Generously drizzle oil into a large cast-iron skillet and heat over medium until shimmering. Working in two batches, fry bread slices until golden brown on both sides, about 2 minutes per side. Season with salt and transfer to a plate. (You may have to add more oil between batches, as the bread will soak some of it up.)
When beans are simmering, add reserved asparagus and peas and cook, stirring gently, until asparagus coins are barely cooked but still bright green and crunchy, about 2 minutes.
Drain reserved radishes. Bring Dutch oven full of stew directly to the table. Serve with fried bread, pistou, radishes, and lemon wedges.

delicious pozole rojo with pork.

March 10, 2020 by Becky Spoon

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This mouth-watering pork and hominy stew, pozole rojo, is a popular dish in Mexico. There is a white pozole that is with pork and hominy in a delicious broth, but I prefer the rich red that is made with the addition of red chile.

This time I used a combination of Guajillo and Ancho Chile Sometimes I use New Mexico dried red chile, which is a favorite of ours. We always have an abundance of New Mexico dried chiles on hand.

If I haven’t been to New Mexico to buy, I order on line. Here’s a link for brand I have purchased several times. https://amzn.to/2TKESQe

delicious pozole rojo with pork.

You make a red chile sauce by seeding the chiles, then they are submerged in very hot water and allowed to steep a little, then pureed in a blender or food processor.

I use a Nutribullet because it really pulverizes the chile. https://amzn.to/2ZwyuQB.

They are then strained to form a paste. You can use this red chile sauce or salsa for so many different dishes. Here is a link for new Mexico Red Chile Sauce that I keep on had for making enchiladas and other Mexican or New Mexico foods. Here is https://the2spoons.com/new-mexico-red-chile-sauce/. The sauce has the addition of other ingredients like Mexican oregano, onions and garlic. You will fall in love with red chile if you start making it. Here’s my Red Chile Enchiladas that are so good.https://the2spoons.com/new-mexico-hatch-red-chile-beef-enchiladas/.

New Mexico Hatch Red Chile Beef Enchiladas

delicious pozole rojo with pork.

Another note before the recipe is that I prefer the dried pozole.

The day before I boil the pozole in a pot for 2 minutes, then I let it soak overnight. If you will look at the top, there’s a little yellow “thing” that attached the kernel to the cob.

So, it is a little tedious, but you want to remove that because it is tough. I drain the pozole, remove this, then add back to a large pot, add enough water to completely cover and cook for about 2 hours before you add salt or any other ingredients.

This picture is after cooking the two hours. It has puffed up, it’s beginning to get really tender.

The next step is you will add your pork and your red cause and cook another hour and a half to two hours or until your pork is fork tender.

One of the reasons I like dried pozole is that it adds thickness to your stew. You can use the canned but it will lack that thickness, which really is ok. I have used the canned before, many times…I just prefer the dried for this dish. If you do use the canned hominy, I would simmer it with added water for about an hour before you add your pork and red chile.

This soup is not complicated, just takes a while to cook because of the pork. You want the pork to be very, very tender.

Here’s the recipe! Enjoy

Pozole Rojo

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Servings: 6 servings

Course: dinner, Lunch, Main Course

Cuisine: Mexican, new mexico

Ingredients Method Notes

Ingredients

1.5 lbs dried hominy
1 whole head garlic, sliced through the middle
1 onion
water to cover the hominy plus
salt to taste
1 lb pork neck bones
3 lbs pork shoulder, cubed
4 large garlic cloves, peeled and minced
3 bay leaves
1 tsp cumin
2 tbsp dried oregano (Mexican oregano if best)

For the condiments

shredded lettuce
radishes, thinly sliced
1 1/2 finely chopped onion
lime quarters
avocado slices
tostados or chips

For the Red chile Sauce

6 ancho chile
6 guajillo chile
6 garlic cloves
1 onion
1 tsp salt
1 tsp Mexican oregano
2 tbsp canola oil

Method

The day before boil the pozole or hominy in enough water to cover plus about an inch for 2 minutes. Let the hominy stand overnight. Drain the pozole and remove the stem at the top of each kernel that was connected to the cob. Takes a few minutes, but worth it.
Bring a large pot of water (covering the pozole by 2 inches) to a boil and add the pozole. Add the whole head of garlic that has been halved through the middle. Cook for at least 2 hours adding boiling water as needed.
Remove the garlic head and add the meat, the onion, salt, the salsa and cook for about an hour and a half or until the pork and pozole is tender. Check for salt.
To serve ladle the stew into large bowls, top each one with a little shredded lettuce, chopped onions, sliced radishes, avocados, cilantro if you like and lots of lime juice! Enjoy!
Note: If you use canned hominy, add a 28 oz. can to a large pot and add about 2 cups of water. Bring to a boil and simmer for about an hour before you add the other ingredients. The benefit of dried pozole is it adds thickness to the stew.

For the Red chile salsa

Remove and discard the stems, seeds, and large veins from the chili pods. Bring a pot of enough water to submerge the chile to a boil. Remove from the heat and add the chile. Allow to soak for at least 30 minutes.
Transfer the chile to a blender or food processor along with the onion, garlic, salt and Mexican oregano and about a ladle and a half of the soaking liquid. Puree until a smooth.. Transfer from the processor to a strainer and strain over a bowl, pushing the chile through the strainer with a back of a spoon, discarding any of the seeds and skins remaining in the strainer. Heat the canola oil and add the red chile salsa. Cook on low 20 to 30 minutes.

Notes

Easy Taco Soup Recipe!

December 5, 2019 by Becky Spoon

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Everyone has a Taco Soup or a Spanish soup recipe! You know, the one you dump lots of beans, tomatoes, corns, olives, taco seasoning and Ranch Dressing Mix! Even though we all have a similar recipe, it never hurts to repost and remind everyone to make this soup and dig out the crockpot or the Instant Pot.

I made mine in my Instant Pot. If you haven’t taken the plunge and purchased an IP, I highly recommend it. They are a life saver for me many times, because you literally can cook a pot roast, soup or stocks in a third of the time it takes on the stovetop! Here’s a link if you’re interested: https://www.amazon.com/instant-pot/s?k=instant+pot.

Easy Taco Soup Recipe!

This recipe really is easy. All you do is brown ground beef, add onions and cook trhough, then add a bunch of canned ingredients and the taco seasoning and ranch dressing mix! It is really good too! I think the toppings just make it! I love to add sour cream, fresh cilantro , cheddar cheese, and fresh jalapenos if you like. Start with tortilla chips on the bottom of your bowl, ladle the soup in, then add your favorite toppings! Voila! All done!

For an added treat, my jalapeno Cornbread is a perfect addition to this meal. Here’s the link for my Jalapeno Cornbread: https://the2spoons.com/easy-spicy-jalapeno-cornbread/ or https://the2spoons.com/easy-delicious-jalapeno-cornbread/.

Easy Taco Soup Recipe!

Here’s the easy recipe! Enjoy!

Taco Soup

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Servings: 6 servings

Course: dinner, Lunch, Main Course, mexican, Soup, texmex

Cuisine: American, Mexican

Ingredients Method

Ingredients

1 lb ground beef
1 cup diced onions
1 15.5 oz can pink kidney beans (red if you can't find pink)
1 15.5 oz can pinto beans
1 15.5 oz can black beans, drained
1 14.5 oz can Mexican style stewed tomatoes
1 14.5 oz can diced tomatoes
1 14.5 oz can tomatoes with green chiles
1 14.5 oz can hominy drained
1-2 4.5 oz diced green chiles
1 4.5 oz black olives, drained and sliced (optional)
1/2 cp green olives, sliced (optional)
1 1 1/4 oz package taco seasoning mix
1 1 oz package ranch salad dressing mix
corn chips or tortilla chips for serving
grated cheddar cheese, garnish
sour cream, garnish
chopped green onions, garnish
pickled jalapenos, garnish

Method

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

New Mexico Green Chile Stew

November 15, 2019 by Becky Spoon

Not only is New Mexico Green Chile Stew a favorite in New Mexico, but a favorite in the Spoon household! This is one of Allen’s favorites! Loaded with chunks of tender pork and lots of green chile, this dish is delicious!

New Mexico Green Chile Stew

I keep Hatch Green Chile in my freezer. If you didn’t get your supply from your local grocery store when they were in season you can find them in the freezer section of your grocery store or order online. The last order I made online was from Made in Mexico. Here’s a link for the site: https://www.madeinnewmexico.com/. I used a combination of mild and hot. Allen likes it pretty spicy. I start with the mild, then add the hot a little at a time. You can easily make the stew too hot to eat if you have a really hot batch of chiles.

If you follow the 2 Spoons you know we love our green chile. Here’s another recipe using them on the blog, my New Mexico Green Chile Chicken Casserole: https://the2spoons.com/new-mexico-green-chile-chicken-casserole/.

Here’s the stew recipe! It’s so good with some heated flour tortillas. I love to add avocado and sometimes a little sour cream! Enjoy!!

New Mexico Green Chile Stew

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Servings: 6 Servings

Course: dinner, Lunch, Main Course

Cuisine: Mexican

Ingredients Method

Ingredients

2 Tbsp extra virgin olive oil
2 Lbs Boneless pork, cut into 1-inch cubes
1/2 Cup Onion, chopped
1 Clove garlic, minced
1/4 Cup Flour
2 Cups Fresh tomatoes, peeled and chopped
2 Cups Fresh green chiles, roasted, peeled and chopped or 2 cups frozen green chiles
1 Fresh jalapeño pepper, seeded and chopped
1 Tsp Salt
1/2 Tsp Freshly ground black pepper
1/2 Tsp Sugar
1-2 Cups Chicken or beef stock

Method

Heat olive oil in 4-quart Dutch oven with cover. Add pork and cook until lightly browned. Add onion and garlic and stir with meat. Add flour and stir 1-2 minutes. Add tomatoes, green chiles, jalapeno (if using), salt, pepper and sugar. Mix to incorporate. Add broth. Lower heat. Cover pot and simmer for 1- 1 1/2 hours until meat is tender.

Yummy! Hearty Instant Pot Potato Corn Chowder

September 18, 2019 by Becky Spoon

I love a good chowder and this Instant Potato Corn Chowder is one of those! A friend of mine shared a recipe on Facebook the other day for a Potato Corn Chowder that made me want to make a batch and I did! And, boy am I glad I did! It was absolutely delicious, satisfying and exactly what I wanted. Even though summer won’t let go in Texas, I didn’t care, I just wanted this chowder.

Yummy! Hearty Instant Pot Potato Corn Chowder

Loaded with bacon, heavy cream (I’ll give you substitutes in the recipe), then finished with some cheddar cheese and chives, this Chowder is hearty, creamy and lucious, and the perfect dish for the cold nights we will have. This Corn Chowder just speaks comfort food.

So, let’s talk about the recipe. The chowder has corn two ways: Fresh corn that I cut off the cob and creamed corn that thickens the chowder. I had a bag of Tasteful Selections Potatoes brand that I had gotten from HEB that have bite size red and white thin skin potatoes that are perfect for this chowder. Here’s a link for those so you can see what I’m referring to: https://www.tastefulselections.com. Some of the potatoes and corn are pureed with an emulsion blender and some are left “as is” for texture.

Yummy! Hearty Instant Pot Potato Corn Chowder

Another chowder I have on my blog is a Fish Chowder; https://the2spoons.com/essential-classic-fish-chowder/. Equally easy and delicious, you have to try it!

Can’t wait for you to try this recipe!

Instant Pot Potato Corn Chowder

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Course: dinner, Lunch, Main Course, Soup

Cuisine: American

Ingredients Method

Ingredients

6 slices bacon, diced
3 cloves garlic, minced
1 onion, diced
6 red potatoes, cubed
2-3 ears corn on the cob, kernels removed
1 can cream of corn soup
3 cups chicken stock
1 tbsp flour
pinch of cayenne pepper (optional but I really like the kick the cayenne adds)
1 tsp dried thyme and 1 bay leaf
1 cup heavy cream
2 tbsp fresh chives
2 tbsp butter
salt and pepper to taste
grated cheddar cheese for garnish

Method

Set your instant pot to the sauté setting. Add the bacon and cook until brown and crispy. Remove from the pot and drain on a paper towel.
In the bacon drippings sauté the onion, stirring frequently until translucent. Add the garlic and continuously stir until the garlic is fragrant. Add the tablespoon of flour and cook for about a minute to get the raw taste out. Add the chicken broth, whisking until smooth, then add 1/2 of the bacon reserving the remainder for garnish. the potatoes, the corn, the thyme, cayenne pepper and season with salt and pepper to taste.
Select the manual setting on your Instant Pot, adjust pressure to high, and set for 10 minutes.
When finished cooking, quick release the steam.
When you are able to remove the lid, add the heavy cream and the butter. Check for salt and pepper and adjust. Serve the chowder in bowls and garnish with the remaining bacon bits, cheddar cheese and chives. Bon Appetit!