Mexican-style Hamisgulyás

Ingredients

In the Mexican-style adaptation of Hamisgulyás, we incorporate traditional Mexican spices like cumin, chili powder, and oregano to infuse the stew with a distinct Mexican flavor profile. Additionally, we add kidney beans and corn to enhance the texture and sweetness of the dish, giving it a Mexican twist. We alse have the original recipe for Hamisgulyás, so you can check it out.

• 500g (1.1 lb) beef stew meat, cubed 500g (1.1 lb) 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
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 jalapeno pepper, seeded and minced 1 jalapeno pepper, seeded and minced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons chili powder 2 teaspoons chili powder
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1 can (400g) kidney beans, drained and rinsed 1 can (400g) kidney beans, drained and rinsed
• 1 cup (150g) corn kernels 1 cup (150g) corn kernels
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 22g, 5g
• Protein: 32g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the beef cubes and brown them on all sides. Remove the beef from the pot and set aside.
2. 2.
   In the same pot, add the diced onion, minced garlic, red bell pepper, and jalapeno pepper. Sauté until the vegetables are softened.
3. 3.
   Add the ground cumin, chili powder, and dried oregano to the pot. Stir well to coat the vegetables with the spices.
4. 4.
   Return the browned beef to the pot and add the diced tomatoes and beef broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 1 hour, or until the beef is tender.
5. 5.
   Add the kidney beans and corn to the pot and simmer for an additional 15 minutes.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Mexican-style Hamisgulyás hot, garnished with fresh cilantro. It pairs well with warm tortillas or rice.

Treat your ingredients with care...

• Beef stew meat — For a more tender result, choose a cut of beef that is suitable for slow cooking, such as chuck or brisket.
• Jalapeno pepper — Adjust the amount of jalapeno pepper according to your desired level of spiciness. Remove the seeds for a milder flavor.

Tips & Tricks

• For an extra smoky flavor, you can add a chipotle pepper in adobo sauce to the stew.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the pot during the last few minutes of cooking.
• This stew tastes even better the next day, so consider making it in advance and reheating it for a quick and flavorful meal.

Serving advice

Serve the Mexican-style Hamisgulyás hot, accompanied by warm tortillas or rice. It can also be enjoyed on its own as a hearty stew.

Presentation advice

Garnish the stew with a sprinkle of fresh cilantro to add a pop of color and freshness. Serve it in deep bowls to showcase the vibrant colors and textures of the dish.