Mexican Style Meat and Vegetable Stew Azteca's Molcajete

Experience the bold, hearty flavors of "Mexican Style Meat and Vegetable Stew Azteca's Molcajete," a vibrant dish steeped in tradition and perfect for family-style dining. This rich, slow-simmered stew features tender cuts of beef, chicken thighs, and smoky chorizo, paired with a medley of fresh vegetables like zucchini, corn, and potatoes for a wholesome, satisfying meal. Enhanced by a luscious guajillo and pasilla chili sauce, the stew is simmered to perfection in aromatic spices like cumin and oregano. For a striking presentation, serve it in a heated traditional molcajete, allowing the flavors to stay warm and bold. Garnished with fresh cilantro and lime wedges, this authentic Mexican recipe is a feast for both the eyes and the palate—perfect for your next comfort-food craving.

Nutriscore Rating: 70/100

Prep Time:25 mins

Cook Time:90 mins

Total Time:115 mins

Servings: 6

Ingredients

• 1 lb Beef chuck (cut into 1-inch cubes)
• 1 lb Chicken thighs (boneless, skinless)
• 0.5 lb Chorizo sausage
• 1 medium Zucchini (sliced into rounds)
• 2 Corn on the cob (cut into 3-inch pieces)
• 2 medium Russet potatoes (peeled and cubed)
• 2 medium Carrots (peeled and sliced into rounds)
• 3 medium Tomatoes (chopped)
• 1 large White onion (chopped)
• 4 Garlic cloves (minced)
• 6 cups Chicken broth or stock
• 4 Dried guajillo chilies (stemmed and seeded)
• 2 Dried pasilla chilies (stemmed and seeded)
• 3 tbsp Vegetable oil
• 0.25 cup Fresh cilantro (chopped, for garnish)
• 4 Lime wedges (for serving)
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 tsp Cumin
• 1 tsp Oregano

Directions

Step 1

Prepare the guajillo and pasilla chilies by placing them in a bowl and covering them with hot water. Let them soak for 15 minutes, then blend them with 1 cup of chicken broth until smooth. Set aside.

Step 2

In a large heavy-bottomed pot, heat 2 tablespoons of vegetable oil over medium heat. Add the beef cubes and brown on all sides, about 5 minutes. Remove and set aside.

Step 3

In the same pot, add the chicken thighs and brown them for about 4 minutes per side. Remove and set aside.

Step 4

Add the remaining 1 tablespoon of vegetable oil to the pot, then sauté the onions and garlic until fragrant and softened, about 3 minutes.

Step 5

Stir in the blended chili sauce and cook for 5 minutes, stirring occasionally, until it thickens slightly.

Step 6

Return the beef and chicken to the pot, along with the chorizo, chicken broth (remaining 5 cups), cumin, oregano, salt, and black pepper. Bring to a boil, then reduce heat to a simmer. Cover and cook for 30 minutes.

Step 7

Add the potatoes, carrots, and corn. Simmer for another 20 minutes, or until the vegetables are tender.

Step 8

Finally, add the zucchini and simmer for an additional 10 minutes. Taste and adjust seasoning as needed.

Step 9

Heat a molcajete (stone mortar) in the oven at 400°F (200°C) for 10 minutes, if you have one, then carefully ladle the stew into the molcajete for serving.

Step 10

Garnish the stew with fresh cilantro and serve with lime wedges on the side.

Nutrition Facts

Serving size	(4232.2g)

Amount per serving	% Daily Value*
Calories	4615.8

Total Fat 288.6g	0%
Saturated Fat 97.9g	0%
Polyunsaturated Fat 25.2g
Cholesterol 1036.3mg	0%
Sodium 12496.1mg	0%
Total Carbohydrate 227.3g	0%
Dietary Fiber 43.1g	0%
Total Sugars 60.7g
Protein 303.6g	0%

Vitamin D 0IU	0%
Calcium 537.4mg	0%
Iron 37.3mg	0%
Potassium 8384.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.0%

Protein: 25.7%

Carbs: 19.3%