New Mexican Gulyás

Ingredients

While the original Hungarian Gulyás is known for its paprika-infused broth and tender beef, our New Mexican adaptation incorporates the bold flavors of the Southwest. We have replaced some of the traditional ingredients with New Mexican chilies, such as Hatch or Anaheim peppers, to add a spicy kick. Additionally, we have included ingredients commonly found in New Mexican cuisine, such as corn and black beans, to enhance the dish's texture and flavor. We alse have the original recipe for Gulyás, so you can check it out.

• 2 pounds (900g) beef stew meat, cubed 2 pounds (900g) beef stew meat, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 New Mexican chilies (Hatch or Anaheim), roasted, peeled, and diced 2 New Mexican chilies (Hatch or Anaheim), roasted, peeled, and diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• 1 cup (240ml) diced tomatoes 1 cup (240ml) diced tomatoes
• 1 cup (240ml) corn kernels 1 cup (240ml) corn kernels
• 1 cup (240ml) cooked black beans 1 cup (240ml) cooked black beans
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 18g (7g saturated)
• Carbohydrates: 25g (6g sugars)
• Protein: 45g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the beef stew meat and brown it on all sides. Remove the meat from the pot and set it aside.
2. 2.
   In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the roasted and diced New Mexican chilies, ground cumin, dried oregano, and smoked paprika to the pot. Stir well to combine the flavors.
4. 4.
   Return the browned beef stew meat to the pot and pour in the beef broth and diced tomatoes. Bring the mixture to a simmer.
5. 5.
   Cover the pot and let the stew cook over low heat for 1.5 to 2 hours, or until the beef is tender.
6. 6.
   Add the corn kernels and cooked black beans to the pot. Stir well and let the stew simmer for an additional 15 minutes.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the New Mexican Gulyás hot, garnished with fresh chopped cilantro.

Treat your ingredients with care...

• Beef stew meat — For a more tender result, choose a marbled cut of beef, such as chuck or round, and cut it into evenly sized cubes.
• New Mexican chilies — If you can't find New Mexican chilies, you can substitute them with other mild to medium heat chilies, such as poblano or pasilla peppers.
• Corn kernels — Fresh or frozen corn kernels both work well in this recipe. If using frozen, thaw them before adding to the stew.
• Black beans — You can use canned black beans, rinsed and drained, or cook your own from dried beans for a more authentic flavor.
• Smoked paprika — If you prefer a smokier flavor, you can use chipotle powder instead of smoked paprika.

Tips & Tricks

• For an extra kick of heat, add a diced jalapeño pepper along with the New Mexican chilies.
• If you prefer a thicker stew, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the stew during the last 10 minutes of cooking.
• This dish tastes even better the next day, so consider making it in advance and reheating it for a quick and delicious meal.
• Serve the New Mexican Gulyás with warm tortillas or crusty bread to soak up the flavorful broth.
• Feel free to customize the toppings by adding a dollop of sour cream, shredded cheese, or sliced avocado.

Serving advice

Serve the New Mexican Gulyás in deep bowls, allowing the aromatic broth to surround the tender beef and vibrant vegetables. Garnish each serving with a sprinkle of fresh chopped cilantro for a burst of freshness.

Presentation advice

To enhance the presentation, you can drizzle a swirl of sour cream on top of the stew and sprinkle some smoked paprika or chili powder for a pop of color. Serve the stew alongside warm tortillas or crusty bread for a complete and satisfying meal.