TAQUERIA-STYLE BEEF STEW
TAQUERIA-STYLE BEEF STEW

TAQUERIA-STYLE BEEF STEW

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

Directions

  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.

  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.

  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.

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

  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.

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

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