Chuyaco with a Twist

Ingredients

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 4 medium potatoes, peeled and diced 4 medium potatoes, peeled and diced
• 2 ears of corn, kernels removed 2 ears of corn, kernels removed
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 chipotle peppers in adobo sauce, finely chopped 2 chipotle peppers in adobo sauce, finely chopped
• 2 roasted bell peppers, peeled and diced 2 roasted bell peppers, peeled and diced
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 30g, 4g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the beef cubes and cook until browned on all sides. Remove the beef from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
3. 3.
   Add the chipotle peppers, roasted bell peppers, ground cumin, and paprika to the pot. Stir well to combine the flavors.
4. 4.
   Return the beef to the pot and add the diced potatoes, corn kernels, and beef broth. Season with salt and pepper to taste.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 1 hour, or until the beef is tender and the flavors have melded together.
6. 6.
   Serve the Chuyaco with a Twist hot, garnished with fresh cilantro or parsley.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as chuck or sirloin, for the best results. Trim any excess fat before cubing.
• Chipotle peppers — Adjust the amount of chipotle peppers according to your spice preference. For a milder flavor, use only one pepper or omit them entirely.
• Roasted bell peppers — You can roast the bell peppers yourself by placing them directly over a gas flame or under the broiler until the skin is charred. Alternatively, you can use jarred roasted bell peppers for convenience.

Tips & Tricks

• For an extra burst of flavor, marinate the beef cubes in a mixture of olive oil, garlic, and spices for a few hours before cooking.
• If you prefer a thicker stew, you can mash some of the cooked potatoes against the side of the pot to create a creamier texture.
• Serve the Chuyaco with a side of crusty bread or rice to soak up the delicious broth.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.
• Feel free to customize the recipe by adding other vegetables such as carrots or peas.

Serving advice

Serve the Chuyaco with a Twist in deep bowls, allowing the flavors to meld together. Garnish with fresh cilantro or parsley for a pop of color and freshness.

Presentation advice

To make the dish visually appealing, arrange the beef, potatoes, and corn evenly in the bowl. Drizzle some of the flavorful broth over the top and garnish with a sprig of fresh herbs.