Mexican Style Meat and Vegetable Stew - Azteca's Molcajete
INGREDIENTS
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2 boneless skinless chicken breasts, cut into strips
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8 ounces beef, such as flank steak, cut into strips
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1 slice thick-cut meaty bacon
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1 1/2 tablespoons vegetable oil
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3 cups boiling water
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2 teaspoons beef bouillon granules
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1 teaspoon chicken bouillon granule
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15 ounces tomato sauce
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16 ounces small mushrooms, cut in halves
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1/2 cup chopped fresh sweet onion
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2 teaspoons minced roasted garlic
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1 tablespoon dried ancho chile powder
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1 teaspoon cumin
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1/2 teaspoon cocoa powder
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1/4 teaspoon cider vinegar
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1 teaspoon dry sherry
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1/4 teaspoon butter
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1/2 teaspoon your favorite hot sauce, to taste
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salt & freshly ground black pepper, to taste
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grated monterey jack cheese, for garnish
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chopped scallion, for garnish
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chopped jalapeno, for garnish (optional)
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1 ripe avocado, pitted, peeled, and cut into slices, for garnish
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