Serves 4
Start with leftover beef brisket, 1-1/2 pounds large diced leftover smoked brisket
3-4 grill or oven roasted peppers, seeded and sliced. I used poblanos as they are more mild than Anaheim peppers as well as 1 big red and yellow pepper
1 large roasted shallot or small onion, rough chop
3 roasted tomatoes, hand squished into soup pot
1 head of roasted garlic, smashed cloves only
about 1-1/2 tablespoons of spicy Amore tomato paste
2 cups beef broth
2 chicken broth
1 pound roasted or boiled fingerling/baby yellow potatoes, cut into 3rds (I had some leftover potatoes that I had cooked in chicken broth)
a couple of pinches of smoked paprika
2 teaspoons of the brisket rub
1 teaspoon cumin
1 teaspoon Mexican oregano
a couple of tablespoons of the BBQ sauce used for the brisket
*optional addition…grill roasted corn off the cob
Garnish with chopped green onions and chopped cilantro
If using raw potatoes, cook in chicken broth, sightly undercook as they will finish cooking in the stew. Stir in the tomato paste, spices and then add all of the remaining ingredients, simmer for 15-20 minutes, serve with chopped green onions and maybe a little grated Mexican cheese.
Cucina Magia 