Mango Beef Chile
- Ready In:
- 4hrs 25mins
- Ingredients:
- 19
- Serves:
-
6
ingredients
- 1 1⁄2 lbs beef, lean, trimmed and cut into 1/2 inch pieces (or pork)
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon sea salt (to taste)
- 1 teaspoon ground black pepper
- 2 large red potatoes, cut into eight pieces each (optional)
- 4 large carrots, slivered into 1 inch long pieces (optional)
- 1 yellow onion, coarsely chopped
- 3 garlic cloves, coarsely chopped
- 1 teaspoon Mexican oregano (regular if that is all you have)
-
SAUCE
- 2 cups chicken stock
- 1 cup mango, diced
- 1 tablespoon lime juice
- 1 cup tomatoes, diced
- 1 tablespoon raisins
- 1 dried chipotle chile, toasted (fresh ok)
- 3 dried ancho chiles, toasted (fresh ok)
- 4 dried New Mexico chiles, toasted (fresh good)
- 1 teaspoon dried cumin seed, toasted
directions
- Saute onions and garlic in heavy skillet with 1 tablespoons olive oil.
- Transfer to heavy cooking pot or crock pot. Sprinkle salt, black pepper, and chile powder on beef stew meat.
- Brown beef in the skillet with olive oil and transfer to the cooking pot. Add potatoes and carrots to cooking pot. Sprinkle with oregano.
- For the SAUCE combine the chicken stock, diced mangos, tomatoes, lime juice and raisins in skillet. Bring to a boil and remove from heat.
- Wash, then toast dried chiles by removing stems and seeds and placing on a cooking sheet with cumin seed in a 250 degree oven for a few minutes until the chiles are softened and aromatic. Do not burn chiles.
- Add to skillet containing boiled sauce ingredients, cover and allow to sit 20 - 30 minutes until chiles are soft.
- Transfer chiles and some of the liquid to blender (or use stick blender). Blend starting on low and gradually increase speed. Add the remaining sauce ingredients and reblend thoroughly.
- Pour over meat and vegetables in cooking pot, bring to low boil then reduce heat and simmer until everything is tender. Several hours to all day.
- Serve with flour tortillas or sourdough bread.
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RECIPE SUBMITTED BY
As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.