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How To make Mexican Sausage Stew
1 tablespoon canola oil
1 pound beef brisket
cut into chunks
1/2 pound hot sausage :
cut into chunks
1 cup sliced onion
2 cloves garlic chopped
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 can (13ou) beef broth
1 bottle mexican beer
1 cup water
1 1/2 pounds sweet potato :
peeled and sliced
-- into 1 inch chunks 1 box (10ou) frozen corn
2 tablespoons all purpose flour
3/4 cup shredded Monterey jack cheese
2 tablespoons chopped cilantro
Heat oil in large dutch oven. Working in batches, saute brisket and sausage until browned, approx. 10 minutes. Transfer to plate.
Add onions and garlic to drippings in pot, cook until tender, about 8 minutes, being careful NOT to burn the garlic. Stir in cinnamon and allspice, cook 1 minute. Return meat and sausage to pot. Reserve 1/4 cup
beef broth. Stir in remaining broth, beer and water. Cover and simmer until meat is tender, about 1 1/2 hours. Sitr in potatoes, cook until potatoes are tender, 15 minutes, stir in corn, heat through.
Whisk flour and reserved 1/4 cup brothe in small bowl. Stir into pot. Cook stirring until thickened.
To serve.... ladle stew into bowls. Top each serving with 2 tablespoons cheese. Garnish with cilantro, accompany with tortilla chips.
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Chorizo-Potato Stew | Food Network
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Spicy Chorizo Sausage Stew Recipe
Cazuela de chorizo is a spicy Spanish inspired sausage and potato stew recipe that is super-flavorful and delicious--and hearty, too. Print the complete recipe at Give this chorizo stew recipe a try and let me know what you think, and for more video recipes, check out the Chef Buck Playlists:
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Chorizo Stew Recipe (cuzuela de chorizo)
ingredients:
1 lb CHORIZO LINKS
3-4 Tbsp OLIVE OIL
1 lg ONION (chopped well)
4-5 cloves GARLIC (thinly sliced)
3 ROMA TOMATOES (diced)
3 lg POTATOES (cut into approx 1 pieces)
14 oz can BROTH (add water as needed)
1 BAY LEAF
1 tsp SMOKED PAPRIKA
1 Tbsp CHILI POWDER
¼ tsp CAYENNE PEPPER
½ tsp ground THYME
SALT and PEPPER to taste
Heat olive oil on med. high heat in a deep skillet or wide-bottom pot. Add onion and garlic and saute. As the onion begins to soften, add bay leaf, salt, chili powder, cayene pepper, and paprika. Stir well and continue sauteing ingredients for 4-5 minutes. Add chorizo sausage--use UNCOOKED chorizo links; slice the links in the casing, about ½ inch wide pieces. Cook the sausage with the onions for 5 minutes and then add tomato (3 diced roma tomatoes or 14oz can diced tomatoes). Mix tomato with onion and then add potato. I like to leave the skin on the potato mainly because it tastes GOOD. And then you don't have to peel the potatoes either, which is good, too. The potato should be cut up into good sizes, about 1 pieces, so that you'll have some good chunks of potato after the dish stews. Cover the skillet and bring the dish up to a bubble. Reduce the heat to a simmer and add dried thyme. Cover, and let simmer for about 30 minutes or until the potatoes are cooked through--stirring occasionally as needed. And that's it. Give it a taste and add a little more salt and seasoning as desired. Garnish with fresh chopped parsley, cilantro, or green onion...and enjoy!