Ingredients with Measurements:
- 2 lbs beef tripe, cleaned and cut into bite-sized pieces
- 1 lb beef shank, cut into bite-sized pieces
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tomatoes, chopped
- 1 bell pepper, chopped
- 2 carrots, chopped
- 2 potatoes, chopped
- 1 cup corn kernels
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp dried oregano
- 1 bay leaf
- Salt and pepper to taste
- 6 cups beef broth
- 2 tbsp vegetable oil
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
2. Add the beef tripe and beef shank and cook until browned, stirring occasionally.
3. Add the onion and garlic and cook until the onion is translucent.
4. Add the tomatoes, bell pepper, carrots, potatoes, and corn kernels. Stir to combine.
5. Add the cumin, paprika, oregano, bay leaf, salt, and pepper. Stir to combine.
6. Pour in the beef broth and bring to a boil.
7. Reduce the heat to low, cover the pot, and simmer for 2-3 hours or until the beef is tender.
8. Remove the bay leaf and serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 2-3 hours
Temperature:
Simmer over low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 25g
Protein: 28g
Substitutions for ingredients:
- Beef tripe can be substituted with beef chuck or beef brisket.
- Beef shank can be substituted with beef short ribs or beef stew meat.
- Corn kernels can be substituted with green beans or peas.
Variations:
- Add diced jalapeno for a spicy kick.
- Use chicken broth instead of beef broth for a lighter flavor.
- Add a can of diced tomatoes with green chilies for extra flavor.
Tips and tricks:
- Clean the beef tripe thoroughly before cooking to remove any impurities.
- Browning the beef before adding the vegetables will add depth of flavor to the stew.
- Simmer the stew over low heat for a long time to allow the flavors to meld together.
Storage instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
Serve the stew in individual bowls with a slice of crusty bread on the side.
Garnishes:
- Chopped cilantro
- Sliced avocado
- Lime wedges
Pairings:
- Mexican rice
- Refried beans
- Tortillas
Suggested side dishes:
- Mexican street corn
- Cucumber salad
- Grilled zucchini
Troubleshooting advice:
- If the stew is too thick, add more beef broth or water to thin it out.
- If the beef is tough, simmer the stew for a longer time until the beef is tender.
Food safety advice:
- Clean all ingredients thoroughly before cooking.
- Cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Buseca a la Mexicana is a traditional Mexican stew that originated in the northern region of Mexico. It is a hearty and flavorful stew that is perfect for cold winter nights.
Flavor profiles:
- Savory
- Spicy
- Earthy
Serving suggestions:
Serve hot with a slice of crusty bread on the side.
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Region: Mexican