… “The Day of the Battle of Puebla” … Also Known As …. “Cinco De Mayo”
Not unlike our Evacuation Day here in Boston, Cinco De Mayo celebrates the defeat of a well-equipped, large French army by a small, tired Mexican army. They effectively kicked the French out – just as we kicked the British out!
And how fitting that yesterday a Mexican jockey road to victory on “I’ll Have another!” at The Kentucky Derby.
There was some heavy decision-making in terms of food choice in our house yesterday… go Mexican or go Kentucky Derb-ian? Go all chilli pepper or go all bourbon-pecans?
In the end it was Lydia’s recipe that made the decision easy. Her recipe for slow-cooked beef and green chili stew just immediately spoke to me!
So with a few adaptations, because I have trouble following directions, we were off and running to a day of Mexican victories!
My adapted recipe
– I omitted some things from the original. I substituted and I increased amounts on others.
3 lbs +/- stew beef – I used a pot roast & cut it up and trimmed it myself
3 Tbsp margarine
1 medium onion, diced
2 4-oz cans green chiles, mild “diced”
1 28-oz can diced tomatoes with juice
1 chipotle chili in adobo, chopped. WOO HOO it was still too hot for us – use your own judgement here!
1/4 cup barbecue sauce, homemade or store-bought – Emeril’s original rocks!
2 cups homemade or canned low-sodium beef broth
2 tsp cumin
1 14 oz can of black beans drained (low sodium) optional
1/4 cup Masa dissolved into 1/2 cup of warm water – a “slurry”
Brown the beef in batches in the melted margarine. Set beef aside, turn heat down and add onions, brown for a few mins. Add cumin and chipotle chili to kinda “toast” for a minute. Add both cans of diced green chili – pan will start to de-glaze. Add the diced tomatoes and finish de-glazing the pan. Add back in the beef and any juices. Add the BBQ sauce and broth – liquid shouldn’t quite cover meat. Bring to a simmer, cover and cook for two hours. I cooked mine in a heavy enameled cast iron pot – you know the one with the fancy French name – you could use any heavy bottom pot with a lid or your slow-cooker but double the time if you use a slow-cooker. Check the meat – if it is falling apart tender, then add the Masa slurry, stir and cook another hour on a slightly lower setting. If after two hours the meat is not meltingly tender cook another hour before adding the Masa slurry. Check for seasoning level, add salt and pepper to taste. Hot sauce too if you don’t have “baby mouths” like us! Add the drained can of black beans about a 1/2 hour before serving.
Makes a ridiculously large amount. Serve over rice with warm corn tortillas and cold sour cream – or better yet Mexican Crema!