Taco Stew
I got this recipe from my mother-in-law. It is WONDERFUL!!! An additional bonus is when you freeze it or stick it in the fridge it tastes even better.
I got this recipe from my mother-in-law. It is WONDERFUL!!! An additional bonus is when you freeze it or stick it in the fridge it tastes even better.
- Carbohydrate 42.8873094611878 g
- Cholesterol 85.048569375 mg
- Fat 29.7085394906267 g
- Fiber 13.5544043810742 g
- Protein 29.5295436979733 g
- Saturated Fat 11.0132898316943 g
- Serving Size 1 1 Serving (368g)
- Sodium 722.945933035733 mg
- Sugar 29.3329050801136 g
- Trans Fat 7.48973147923533 g
- Calories 556 calories
Step-by-step
- Brown ground meat, then drain off the fat.
- Add the can of diced tomatoes, do not strain the juices. Add taco seasoning, mix well.
- Add the can of stewed tomatoes, do not strain the juice. Add ranch seasoning, mix well. You may want to cut the tomatoes a bit to add consistency yo the ingredients.
- Rinse and drain cans of beans and hominy, add to pan and stir. Let simmer for 15 to 20 minutes.
- Serve and enjoy.
Mastering Meat Searing and Seasoning Distribution
Undersorbing spice packets by dumping them into watery liquid leaves starches raw and pockets of dry powder unhydrated. Brown the ground beef or turkey in a wide-bottomed pan over medium-high heat until the internal temperature reaches 160 degrees Fahrenheit and deep fond develops on the metal surface. Drain excess rendered fat past a tablespoon to keep the finished broth from pooling oil on top while retaining enough lipids to carry fat-soluble aromatics. Add the diced and stewed tomatoes with their canning juices intact immediately after browning the meat; the liquid provides the necessary medium to dissolve the sodium and starches in the taco and ranch mixes evenly. Stir the dry seasonings into this hot tomato base before introducing solid ingredients so the thickeners hydrate without clumping. Cut larger stewed tomatoes into smaller quarters with a spatula to create uniform particle suspension throughout the pot.
Managing Legumes and Make-Ahead Chemistry
Rinsing canned beans and hominy under cold running water removes excess free starch and canning brine that would otherwise muddy the broth clarity and impart a metallic taste. Simmer the combined mixture uncovered for 15 to 20 minutes to allow moisture to evaporate slightly, concentrating the tomato acids and bringing the starches to a gentle gelatinization point. Allowing this stew to rest in the refrigerator for 24 hours improves the final profile because cooling permits water-soluble flavor compounds from the ranch seasonings and tomatoes to fully penetrate the cellular walls of the beans and meat proteins. Reheat stored portions slowly on the stovetop over medium-low heat, stirring occasionally to prevent scorching the dense starches at the bottom of the vessel.
