TAQUERIA-STYLE BEEF STEW

24 portions (1-1/2 cups with toppings)


6 lbs	Beef top round, trimmed and diced into 1-inch cubes
1-1/2 gal	Water
2 tbsp	Salt
6 tbsp	Vegetable oil
3 lbs	Yellow onion, peeled, cored, chopped
6 lbs	Carrots, peeled, chopped
4-1/2 quarts	Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
3 lbs	Red-skinned potatoes, quartered
24 ea	Pork rinds, large
3 cups	Pickled jalapeños, drained
1-1/2 cups	Fresh cilantro, chopped
24 ea	Lime wedges

Percent Daily Values are based on a 2,000 calorie diet

Step 1

In a 6-gallon stockpot, cover beef with 1-1/2 gallons water; add 2 tablespoons salt; bring to a boil over high heat; reduce heat to medium-low and simmer for 30 to 40 minutes, or until beef is slightly tender.
Step 2

In a 4-gallon rondo; combine oil, onion and carrot; cook for 7 to 10 minutes over medium heat, or until onions are translucent.
Step 3

Add beef with cooking liquid and RO*TEL® Diced Tomatoes & Green Chilies to rondo; bring to a boil over high heat; reduce heat to medium-low and simmer for 35 to 45 minutes, or until beef is fork-tender.
Step 4

Add potatoes; simmer for an additional 15 to 20 minutes, or until potatoes are tender.
Step 5

Serve 1-1/2 cups of stew topped with 1 large pork rind, 2 tablespoons pickled jalapeno, 1 tablespoon chopped cilantro and 1 lime wedge.
Step 6

CHEF'S NOTE: Pair with a spicy tequila Bloody Mary.