Thursday, July 17, 2008

Beef Stew Zuazua-Style


I have been ordering beef dishes with a gravy on them the last few times I have eaten at a Mexican restaurant. They are served with tortillas on the side so it is almost like fajitas where you make your own. So when I read the recipe for Los Barrios Beef Stew Zuazua-Style, I knew I wanted to try and recreate that "beef with gravy" dish myself.

A mistake I made was not realizing how expensive beef tenderloin is BEFORE heading to the store. Even though I cut this recipe in half while making it myself, I still spend $40 just on the meat! I do not know enough about meats to suggest that you substitute the beef tenderloin for another meat, but I can tell you that you do end up cooking the meat for quite some time so it will not end up being rare no matter what you do. The end result was really good and I'm not sure it would taste as flavorful with a different cut, but if you know about it then go ahead and substitute as you see fit.

That being said, I really liked the results because of the wonderful rich flavors. I am not a huge fan or oregano and this recipe calls for A LOT so you might want to adjust the amounts accordingly. But this is easy to throw together and is a nice change from regular tacos or fajitas.

Beef Stew Zuazua-Style
Cortadillo Zuazua
Serves 6

3 Tbsp. vegetable oil
3 lbs. beef tenderloin, cut into 1-inch cubes
Pinch of garlic powder
Salt and pepper to taste
3 tomatoes, chopped
1/2 onion, chopped
1 cup water
2 Tbsp. dried oregano

Heat 2 tablespoons of the oil in a large deep skillet or a Dutch oven over medium heat. Season the beef with the garlic powder and salt and pepper. Add to the pan, in batches, and cook, turning occasionally, until browned on all sides, 6 to 8 minutes per batch. Drain the juices into a small bowl and set aside. Return all the meat to the pan.

Add the remaining 1 tablespoon oil to the pan, then add the tomatoes and onion and cook about 8 minutes. Return the reserved juices to the pan, add the water and oregano, and bring to a simmer. Reduce the heat to medium-low, and simmer for 5 minutes longer.

Serve with warm corn tortillas.


5 comments:

R. Mansfield said...

I've just created a link to your recipe in our newest "Cast Iron Around the Web" post at http://www.cookingincastiron.com

Kalyn said...

I think this sounds delicious!

Valentina said...

This recipe sounds divine.Really like it and will write it down.

Haley said...

I'm Haley, Key Ingredient's Chief Blogger. We would like to feature this recipe and photo on our blog. We realize it is taken from another source, but we'll be sure to note that...we just feel you've done a great job putting this meal together! Please email haleyglasco@gmail.com if interested. Thanks :)

Haley

Finding Egg Cookers said...

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