THE BEST STEW I HAVE EVER MADE | MEXICAN-JAMAICAN STEW FUSION

Dive into a bold fusion of Mexican and Jamaican flavors with this hearty beef stew! Tender skirt steak, smoky chipotle, and aromatic Jamaican allspice come together for a rich, flavorful stew perfect for cozy nights. Serve it over rice for a complete meal. This easy recipe is perfect for slow-cooker lovers, Dutch oven aficionados, or anyone craving a spicy twist on traditional stew. Ingredients: For the Stew: 1 large purple onion, diced 2 poblano peppers, diced 2 ripe tomatoes, diced 2.5 lbs skirt steak, cut into bite-sized pieces 2 tbsp kosher salt 4 tbsp freshly ground black pepper (adjust to taste) 2 tbsp smoked paprika 1 tbsp allspice 1 tsp cumin 1 tsp Mexican oregano (or regular oregano) 8 garlic cloves, minced (adjust to taste) 1 habanero (optional, for heat) 1 whole can chipotle peppers in adobo sauce, blended 1 can (6 oz) tomato paste 2-3 cups beef broth (adjust for desired consistency) Optional Serving: Steamed white rice Recipe: Prep the Veggies: Dice the purple onion, poblano peppers, and tomatoes. Set them aside in separate bowls. Prepare the Skirt Steak: Cut the skirt steak against the grain into bite-sized pieces. Season with kosher salt and black pepper. Sauté Aromatics: Heat oil in a Dutch oven over medium heat. Sauté onions and peppers until softened and slightly caramelized. Remove from the pot and set aside. Sear the Meat: In the same pot, sear the steak pieces on all sides. Work in batches if necessary to avoid overcrowding. Remove and set aside. Deglaze the Pot: Add beef broth to the pot, scraping up the flavorful browned bits (fond) from the bottom. Build the Stew Base: Return the onions, peppers, and steak to the pot. Stir in minced garlic, smoked paprika, allspice, cumin, and oregano. Add Chipotle Sauce: Blend the can of chipotle peppers with ½ cup of beef broth until smooth. Add this mixture to the pot. Incorporate Tomatoes & Tomato Paste: Stir in the tomato paste and diced tomatoes. Mix thoroughly. Adjust Heat with Habanero: Add a whole habanero if desired for heat. Adjust to taste by removing or leaving it in longer. Simmer & Finish: Bring the stew to a boil, then reduce to a simmer. Cover and cook for 15-20 minutes, allowing the flavors to meld. Serve: Serve hot over white rice for a complete meal. Tips: For a milder stew, skip the habanero or use only half a chipotle pepper. Crockpot and Instant Pot variations work well for this recipe! Follow the same steps for sautéing and deglazing before slow cooking. Add more broth for a soup-like consistency or less for a thicker stew. This fusion stew is the perfect balance of smoky, spicy, and hearty. Let your taste buds travel from Mexico to Jamaica with every bite! #easyrecipe #mexicanfoodlove #jamaicanfood #spices #homecook