Ingredients with Measurements:
- 2 lbs. beef chuck roast, cut into 1-inch cubes
- 2 large onions, chopped
- 4 garlic cloves, minced
- 2 tbsp. vegetable oil
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1 tsp. smoked paprika
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 cups beef broth
- 1 can (15 oz.) black beans, drained and rinsed
- 1 can (15 oz.) hominy, drained
- 1 can (14.5 oz.) diced tomatoes, undrained
- 1/2 cup raisins
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a Dutch oven or large pot, heat the vegetable oil over medium-high heat.
3. Add the beef cubes and cook until browned on all sides, about 5 minutes.
4. Remove the beef from the pot and set aside.
5. Add the chopped onions to the pot and cook until softened, about 5 minutes.
6. Add the minced garlic, cumin, oregano, smoked paprika, salt, and black pepper to the pot and cook for 1 minute.
7. Add the beef broth to the pot and stir to combine.
8. Return the beef to the pot and bring the mixture to a simmer.
9. Cover the pot with a lid and transfer it to the preheated oven.
10. Bake for 2 hours, or until the beef is tender.
11. Remove the pot from the oven and stir in the black beans, hominy, diced tomatoes, and raisins.
12. Return the pot to the oven and bake for an additional 30 minutes.
13. Remove the pot from the oven and stir in the chopped cilantro.
14. Serve the beef and onion mancha manteles hot, garnished with lime wedges.
- Time:
Preparation time: 20 minutes
- Cooking time: 2 hours and 30 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- This recipe serves 6 people.
Nutritional information:
- Calories: 464
- Fat: 18g
- Carbohydrates: 40g
- Protein: 36g
- Fiber: 10g
- Sodium: 1,145mg
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef stew meat.
- Vegetable oil can be substituted with olive oil or canola oil.
- Black beans can be substituted with kidney beans or pinto beans.
- Hominy can be substituted with corn kernels.
- Raisins can be substituted with dried cranberries or chopped dates.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add diced potatoes or sweet potatoes to the pot for a heartier dish.
- Use chicken broth instead of beef broth for a lighter flavor.
- Add chopped bell peppers or jalapeños for a spicy kick.
- Top the dish with shredded cheese or sour cream for added richness.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot while cooking the onions.
- Make sure to cover the pot with a tight-fitting lid to prevent the liquid from evaporating too quickly.
- If the dish is too thick, add more beef broth or water to thin it out.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the beef and onion mancha manteles in individual bowls or on a large platter.
- Garnish the dish with fresh cilantro or chopped green onions.
Garnishes:
- Lime wedges
- Fresh cilantro
- Chopped green onions
- Shredded cheese
- Sour cream
Pairings:
- Serve with warm tortillas or crusty bread for dipping.
- Pair with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled corn on the cob
- Roasted sweet potatoes
Troubleshooting advice:
- If the dish is too thin, simmer it on the stovetop to reduce the liquid.
- If the beef is tough, bake it for an additional 30 minutes or until tender.
- If the dish is too salty, add a splash of vinegar or lemon juice to balance the flavors.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F before eating.
Food history:
- Mancha manteles is a traditional Mexican stew that originated in the state of Oaxaca.
- The name translates to "tablecloth stainer" because the dish is often served with a rich, dark sauce that can stain tablecloths.
- The dish typically includes meat, vegetables, fruit, and spices, and is often served for special occasions.
Flavor profiles:
- Savory
- Smoky
- Sweet
- Tangy
- Spicy
Serving suggestions:
- Serve the beef and onion mancha manteles with warm tortillas or crusty bread for dipping.
- Top the dish with shredded cheese or sour cream for added richness.
- Pair with a side salad or roasted vegetables for a complete meal.
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Region: Spanish