Vaca Atolada with a Spicy Twist

Ingredients

• 2 pounds (900g) beef chuck, cut into cubes 2 pounds (900g) beef chuck, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 tablespoon chili powder 1 tablespoon chili powder
• 1/2 teaspoon cayenne pepper (optional) 1/2 teaspoon cayenne pepper (optional)
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 2 cups (340g) canned hominy, drained and rinsed 2 cups (340g) canned hominy, drained and rinsed
• 2 tomatoes, diced 2 tomatoes, diced
• 1 jalapeno pepper, seeded and minced 1 jalapeno pepper, seeded and minced
• 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 (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 15g, 3g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot 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 and minced garlic. Sauté until the onion becomes translucent and fragrant.
3. 3.
   Add the cumin, dried oregano, chili powder, and cayenne pepper (if using) to the pot. Stir well to coat the onions and garlic with the spices.
4. 4.
   Return the beef to the pot and pour in the beef broth. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 1.5 to 2 hours, or until the beef is tender.
5. 5.
   Add the drained hominy, diced tomatoes, and minced jalapeno pepper to the pot. Stir to combine.
6. 6.
   Continue simmering the stew for an additional 30 minutes to allow the flavors to meld together.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the Vaca Atolada hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Beef chuck — For the most tender results, choose well-marbled beef chuck and cut it into evenly sized cubes.
• Hominy — If you can't find canned hominy, you can use dried hominy instead. Soak it overnight and cook it separately before adding it to the stew.

Tips & Tricks

• For an extra depth of flavor, sear the beef cubes before adding them to the stew.
• Adjust the spiciness by adding more or less chili powder and cayenne pepper according to your taste preferences.
• Serve the Vaca Atolada with warm tortillas or crusty bread to soak up the delicious broth.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with water and add it to the pot during the last few minutes of cooking.

Serving advice

Serve the Vaca Atolada in deep bowls, allowing the rich broth to surround the tender beef and hominy. Garnish with fresh cilantro for a burst of freshness and color.

Presentation advice

To enhance the presentation, sprinkle some additional chili powder on top of the stew before serving. This adds a touch of vibrant red color and hints at the spiciness of the dish.