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Meat stew mexican style

Category Vegetables & mushrooms

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  • 50 minutes
  1. 2 onions
  2. 2 clove of garlic
  3. 1 red chili pepper
  4. 400 g pork goulash
  5. salt, pepper
  6. coriander powder
  7. cumin powder
  8. 2 tbs tomato paste
  9. 100 ml dry red wine
  10. 300 ml meat broth
  11. 100 g dry kidney beans
  12. 1 red bell pepper
  13. 340 g corn (tin)
  14. 100 g crème fraîche

1. Overview of ingredients.

2. Soak kidney beans overnight in water, then drain. Peel the onions and garlic, core the chili and finely chop everything in the Quick Cut.

3. Place Eurasia on the stove and switch to highest level. Switch on Audiotherm, put on Visiotherm and turn it until the roasting symbol appears.

4. As soon as the Audiotherm beeps when reaching the roasting window, switch to low level and roast goulash all around. Add the onion mixture and roast briefly.

5. Season with salt, pepper, coriander and cumin. Add tomato paste, roast briefly and deglaze with the red wine and broth.

6. Add kidney beans, put on the Secuquick softline and close.

7. Switch stove to highest level, heat the pot up to the first turbo window, switch to low level and cook for approx. 20 minutes using the Audiotherm .

8. In the meantime, clean the bell pepper, cut them into fine strips and drain the corn.

9. Depressurise and remove Secuquick. Add the strips of bell pepper and cook open for about 10 minutes. Add the corn and bring to the boil again.

10. Season the stew spicy and serve with a little crème fraîche.

This recipe has been tested and approved by AMC.

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Cooking method

Roasting without added fat

Quick cooking

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