How To make Beef and Tequila Stew
Servings: 6 2 lb Meat; *
1/4 c Unbleached Flour
1/4 c Vegetable Oil
1/2 c Onion; Chopped, 1 Medium
2 Bacon; Slices, Cut Up
1/4 c Carrot; Chopped
1/4 c Celery; Chopped
1/4 c Tequila
3/4 c Tomato Juice
2 T Cilantro; Fresh, Snipped
1 1/2 t Salt
15 oz Garbanzo Beans; 1 Can
4 c Tomatoes; Chopped, 4 Medium
2 Cloves Garlic;Finely Chopped
* Meat should be beef boneless chuck, tip or round, cut into 1-inch ~------------------------------------------------------------------------- Coat beef with flour. Heat oil in 10-inch skillet until hot. Cook and stir beef in oil over medium heat until brown. Remove beef with slotted spoon and drain. Cook and stir onion and bacon in same skillet until bacon is crisp. Stir in beef and remaining ingredients. heat to boiling; reduce heat. Cover and simmer until beef is tender, about 1 hour. -----
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INGREDIENTS
Steak & marinade:
1 lb skirt steak
2 limes, zested and juiced
4 tbsp tequila
2 tsp garlic powder
½ tsp cumin powder
½ tsp cayenne powder
Salt and pepper to taste
For the rest:
2 flour tortillas
1 romaine lettuce heart, chopped
¼ cup canned black beans, drained
¼ cup tomato, diced
¼ cup cooked corn
1 lime
cilantro to taste
sliced jalapeño to taste
sour cream
hot sauce to taste
vegetable oil for brushing tortillas
RECIPE
1. Combine all steak and marinade ingredients, cover, and set aside to marinate for at least 1 hour or overnight.
2. Make tostada bowls: Preheat oven to 300°F. Brush tortillas on both sides with vegetable oil. Place them in oven safe bowls to create bowl-like shapes. Bake for about 15-20 minutes. Checking occasionally to prevent burning. Remove from oven and keep in the bowl until cool.
3. In a large bowl, combine chopped lettuce, black beans, tomato, corn, and some lime juice.
4. In a skillet or grill on medium-high heat, cook steak on both sides, until seared and cooked to your preferred doneness. Set aside to rest for about 5 minutes. Slice into bite-sized pieces.
5. To assemble, place the salad in the tostada bowl, top with steak, sour cream, jalapeños, cilantro and hot sauce.
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Tequila Sauce Recipe
Directions
Add the oil to a saucepan over medium heat.
Add the chopped onions, carrots, and celery. Stir well and cook for 3 minutes.
Add the tomato paste and brown sugar. Stir well. Cook for 1 minute.
Add the jalapeno pepper. Stir and cook for 1 minute.
Add the salt, pepper, and tequila before cooking for 3 more minutes (until the tequila reduces by 1/2).
Add the beef stock and the tomato sauce. Increase the heat to medium-high until boiling.
Reduce heat and simmer for 35-40 minutes.
Strain and degrease the sauce. Return to the saucepan and cook over high heat for 5 minutes until reduced by a third. For a thicker sauce, cook for 3 more minutes.
Reduce the heat to medium-low. Add the softened butter. Stir until completely incorporated and you are ready to serve!.
Chef’s Tip
To degrease the sauce, use a degreaser cup. They are designed with a spout at the bottom allowing you to separate the fat that has accumulated at the top of the sauce in a single fluid and easy motion. This is not mandatory but I find it makes for a “more elegant” sauce.
Ingredients:
2 tablespoons extra light olive oil
1/4 cup finely chopped onions
1/4 cup finely chopped carrots
1/4 cup finely chopped celery
1/4 cup finely chopped bacon
2 tablespoons tomato paste
1 teaspoon of C&H Golden Brown Sugar or C&H Dark Brown Sugar
1 jalapeno pepper, diced and cut into 1” pieces.
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup tequila
1-1/2 cup beef stock
1/2 cup tomato sauce.
2 tablespoons softened butter