Michoacan Beef

Rhonda Sine


Go beyond your normal tacos and try some traditional Mexican fare with this yummy recipe from the Michoacan region.

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15 Min


2 Hr


Stove Top


3 Tbsp
all-purpose flour
2 1/2 lb
stew beef, cubed into large bite-sized pieces
2 Tbsp
vegetable oil
onions, chopped
garlic cloves, minced
1 can(s)
(14 oz) diced tomatoes
2 Tbsp
chipotles in adobo sauce, pureed
6 1/4 c
beef stock
1 can(s)
green beans, drained (original recipe calls for nopales, or canned cactus pieces)
1 pinch
salt and pepper

Directions Step-By-Step

Place the flour in a large bowl and season with salt and pepper. Add the beef and toss to coat well. Remove from the bowl, shaking off the excess flour. Heat the oil in a skillet and brown the meat briefly over a high heat. Reduce the heat to medium, add the onions and garlic and cook for a further 2 minutes.
Add the tomatoes, chilies, and stock. Cover and simmer over a low heat for 1 1/2 hours or until the meat is very tender. Add green beans to the pan 15 minutes before the end of cook time or until the way you like them. Skim off any fat that rises to the surface. Transfer to individual bowl and serve with beans and rice.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Mexican