Ingredients
- 2 tablespoons canola oil
- 1 cup thickly sliced shallots
- 2 tablespoons minced garlic
- 2 red bell peppers, cut into 1 inch pieces
- 1 1/2 teaspoons chipotle chile powder, or to taste
- 2 teaspoons ground cumin
- 3 cups cubed cooked roast beef
- 1 pound baby red potatoes, cut in half
- 2 cups water
- 1 quart beef broth
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup chopped parsley
- 2 hard-cooked eggs, sliced 1/4 inch thick
Description
This Is My Take On The Ubiquitous Latino Stew, Ajiaco. This Version Uses Leftover Roast Beef, Sweet Red Peppers, And Creamy Baby Potatoes Simmered Together In A Spicy Broth.
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