I researched about this Mexican stew online and I found out that you can use a variety of meats like beef, pork, and lamb. For some reason, chicken is not popular to use in making this stew. The common spices to marinate the meat with are cumin, thyme, Mexican oregano, and some dried Chilis which at the time I made the stew, was not available in my kitchen. So, I improvised by using fresh red pepper and added some spices like Spanish paprika, which actually turned out well. I also added some red potatoes which most stews are made of

2 pounds beef sirloin, cut into 1 1/2" cubes
2 medium-sized red pepper, cut into strips
3 medium-sized potatoes, cut to pieces
10 garlic cloves, minced
1 small onion, sliced thinly
2 tablespoons vinegar
1 teaspoon freshly ground pepper
1 tablespoon cumin powder
1 teaspoon Spanish paprika
1 teaspoon thyme powder
1 tablespoon Mexican oregano
1 teaspoon Mexican Chile powder
1 beef Boullion cube
1 teaspoon salt
3 tablespoons olive oil
2 bay leaves, break into two
1 can tomato sauce
2 cups water

Rub the minced garlic, cumin, Mexican oregano, paprika, thyme, Chile powder, vinegar, and ground pepper to the meat. Marinate for 30 minutes to one hour. In a casserole, add the oil and brown the sliced onion until transparent. Add the meat and mix well to brown all sides. Add the red pepper and mix well for 1 or 2 minutes. Add the tomato sauce, bay leaves, and beef Bouilion cube. Mix well. Add the water and bring to a boil. Cook on medium heat or in the oven for 1 hour until tender. Add potatoes and cook for another 30 minutes. Mix well.  Serve in a serving bowl and garnish with chopped yellow onions, cilantro, lime, and salsa.. Eat with corn tortillas, Spanish rice, and black beans.  Make salsa made of tomatoes, chilies, cilantro, and lime pureed in a food processor. Adding roasted eggplant will enhance the flavor of the salsa.


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