I talked in my last post about a recent trip to Tulum, Mexico for the wedding of two amazing people. I shared a few moments Dan captured from the dance floor…which deserves one last mention below. Also because that trip inspired this dish too.
The groom made the playlist himself, and it was one of the best dance/ singalong playlists I’ve heard at a wedding. Now, understand this is coming from someone who listens and works out to mostly Top 40/ rap/ R&B/ hip hop. And I think the only song that came close to that genre was “Single Ladies” and “Crazy in Love”. Big high five to you, Nick, for making a playlist that both my husband and I loved. I will never forget the best singalong of the night, to “Bohemian Rhapsody”. Ok. Done gushing about their reception.
So I mentioned that most of my cooking inspiration comes from things I eat when I’m out or traveling. This trip reminded me of how much I do enjoy real, good, Mexican food. Got me all jazzed about Mexican flavors. Got me to come up with this.
This is already the second time I’ve made it since we got home a couple weeks ago because it’s so easy and makes for great leftovers when I’m busy during the week. Hence the large serving size. Feel free to half it if you’re not looking for leftovers or cooking for a meat-loving male in your household.
Si, señor.
- 3 pounds lean beef stew meat
- 1 tablespoon plus one teaspoon chili powder
- 1 teaspoon salt
- 1 tablespoon coconut oil
- 1 large onion, thinly sliced
- 4 cloves garlic, chopped
- (1) 16 oz. jar of salsa (I like Frontera's Tomatillo Salsa or World Table's Fire-Roasted Roma Tomato Salsa with Chipotle Roja)
- (1) 14.5 oz can beef broth (or chicken broth)
- Preheat oven to 300 degrees F.
- In a large bowl, toss the beef with the chili powder and salt.
- In a large heavy bottom pot, add the coconut oil over medium heat. Working in batches, brown the meat and set aside.
- Add the onion to the pan and cook until soft and translucent, about 5 minutes.
- Add the garlic, salsa, and broth. Stir to combine, then stir in the beef.
- Cover the pot and bake for 2½ hours.
I love the spices of mexican food and this recipes sounds amazing! Thanks!