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Ingredientes
- 1 Tbsp. Canola oil
- 1 lb Beef brisket, cut into chunks
- 1/2 lb Warm sausage, cut into chunks
- 1 c. Sliced onion
- 2 x Cloves garlic, minced
- 1 tsp Grnd cinnamon
- 1/2 tsp Grnd allspice
- 1 can (13-ounce) beef broth
- 1 bot Mexican beer
- 1 c. Water
- 1 x Sweet potato, peeled, sliced into 1 inch chunks
- 1 box (10-ounce) frzn corn
- 2 Tbsp. All purpose flour
- 3/4 c. Shredded Monterey Jack cheese
- 2 Tbsp. Minced cilantro
Direcciones
- Since I have been lurking quite a bit, I thought it was about time which I did some contributing to the list. This is a great recipe....there is NEVER leftovers ! I serve this with a mexican beer which has been packed in ice for a couple of hrs...it is perfect.
- Heat oil in large dutch oven. Working in batches, saute/fry brisket and sausage till browned, approx. 10 min. Transfer to plate.
- Add in onions and garlic to drippings in pot, cook till tender, about 8 min, being careful NOT to burn the garlic. Stir in cinnamon and allspice, cook 1 minute. Return meat and sausage to pot. Reserve 1/4 c. beef broth. Stir in remaining broth, beer and water. Cover and simmer till meat is tender, about 1 1/2 hrs. Sitr in potatoes, cook till potatoes are tender, 15 min, stir in corn, heat through.
- Whisk flour and reserved 1/4 c. brothe in small bowl. Stir into pot. Cook stirring till thickened.
- To serve.... ladle stew into bowls. Top each serving with 2 Tbsp. cheese. Garnish with cilantro, accompany with tortilla chips.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 243g | |
| Recipe makes 6 servings | |
| Calories 328 | |
| Calories from Fat 185 | 56% |
| Total Fat 20.61g | 26% |
| Saturated Fat 7.58g | 30% |
| Trans Fat 0.09g | |
| Cholesterol 73mg | 24% |
| Sodium 372mg | 16% |
| Potassium 385mg | 11% |
| Total Carbs 9.7g | 3% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.48g | 1% |
| Protein 21.19g | 34% |
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