Carne Entomatada Mexicana is a beloved dish that captures the heart of traditional Mexican cuisine. This hearty beef stew features tender meat bathed in a rich, savory tomato sauce, making it the ultimate comfort food.
Ingredients
Scale:
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
Salt and pepper, to taste
2 tablespoons vegetable oil
1 cup beef broth
1 (28-ounce) can crushed tomatoes
2 pounds beef chuck, cut into 1-inch cubes
1 large onion, diced
4 cloves garlic, minced
Chopped fresh cilantro (optional)
Sour cream (optional)
Avocado slices (optional)
Instructions
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes and brown them on all sides, about 5 minutes. Remove the beef and set it aside to keep warm.
In the same pot, add the diced onion and sauté until it becomes translucent, about 3 minutes. Stir in the minced garlic and cook for another minute, or until fragrant.
Add the browned beef back to the pot. Sprinkle the cumin, paprika, oregano, salt, and pepper over the meat, mixing well to coat every piece.
Pour in the crushed tomatoes and beef broth, stirring to combine all ingredients. Bring the mixture to a gentle boil, allowing the flavors to meld before reducing the heat.
Reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the beef is tender. Stir occasionally to prevent sticking.
Once the beef is tender, taste the stew and adjust seasoning if necessary. Allow it to simmer uncovered for an additional 10 minutes to thicken the sauce slightly.
Serve the carne entomatada hot, topped with fresh cilantro, a dollop of sour cream, and avocado slices if desired.
