MOLCAJETE (MEXICAN STEW)

Molcajete (Mexican Stew) image

"This dish is a Mexican Stew. The name is derived from the bowl that it is served in. A Molcajete (mole ka het a) is a stone carved bowl with small legs. It's like a mortar & pestle. I first had it at a restaurant in Aberdeen Idaho on recommendation from a close friend. It's a great dish served in the cooler months to warm you up inside but can be served anytime because it's just delicious!"

Provided by Douglas Womack

Yield 8

Number Of Ingredients 19

Ingredients

2 lbs. boneless skinless chicken cut into 2" cubes or 2 lbs beef stew meat.
3 slices of bacon cut into 1" pieces
1 lg head of garlic. leave skin and paper on(if dividing this recipe, do not divide garlic)
1.5 T. Extra virgin olive oil (if dividing this recipe, do not divide olive oil)
3 T Canola oil or Vegetable oil
1/4 C Butter
1 lg. Sweet onion
2 T. Cilantro chopped fine
4 colored bell peppers (green, red, orange, yellow)
2 lg Tomato cut into 8 wedges (the Tomato is optional and a big no no in my kitchen)
1 29 oz. Can Tomato sauce
2 19 oz. Cans Enchilada sauce
2 C. Beef stock or beef bouillon
2 limes, juiced
2 T. Corn starch
2 T. Water
Salt, Pepper, Chili Powder, Cumin, and Oregano
Queso Fresco (Mexican crumbling cheese)
Quesadilla cheese, shredded

Steps:

Preheat oven to 400. Slice top off of garlic head enough to expose garlic cells. Form a cup with aluminum foil in a muffin tin & place garlic in center of foil cup. drizzle with olive oil & let it seep into the cells. Carefully tent garlic. Roast for 45 minutes. Set aside & cool.
While garlic is roasting, cut peppers & onions into 1" squares. Chop cilantro & juice limes & set it all aside.
Arrange meat on large piece of aluminum foil, or wax paper & season meat with salt & pepper & liberal amounts of chili powder, & cumin.
Set up large crock pot now & warm it up on low. Heat a large pan on medium high heat & fry bacon until crisp then set bacon aside, leaving the grease in the pan. Add remaining oil. Slide meat into heated pan & discard foil/wax paper. Brown meat on all sides to seal in flavor. Add tomato sauce, beef stock, & enchilada sauce & stir. Carefully squeeze roasted garlic paste into pan & discard unusable skin & paper with foil. Add cilantro, lime juice, 1 tsp cumin, & bacon to pan & stir. Bring to a slow boil stirring frequently. Carefully transfer to crock pot & cover.
Saute' onions, peppers, & tomato wedges in butter on medium high just enough to seal in the flavor. Add vegetables to crock pot. Cover crock pot & cook on low 4-5 hours or until veggies & meat are tender. Mix water & corn starch in small bowl. Add 1 T. at a time & stir until it thickens to desired consistency (like a stew).
Serve hot in bowls & sprinkle with queso fresco & shredded mexican cheese. Garnish with fresh cilantro if desired & Serve with corn or flour tortillas. Enjoy!