Ingredients
While the specific ingredients will vary across the 16 dishes, here’s a general guide to some staples you’ll likely need. Feel free to substitute with what you have on hand!
- 2 pounds of beef chuck roast, cubed
- 4 boneless chicken thighs
- 1 cup of dried lentils
- 2 large onions, chopped
- 4 cloves of garlic, minced
- 3 cups of chicken or beef broth
- 1 can (15 ounces) of diced tomatoes
- 1 cup of frozen peas
- 3 carrots, sliced
- 2 potatoes, diced
- 1 tablespoon of olive oil
- Salt and pepper to taste
- 1 teaspoon of cumin
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of dried thyme
- 1 bay leaf
Instructions
- Start by preparing your ingredients. If using meat, season with salt, pepper, and your favorite spices. My abuela always taught me to let the meat rest with the seasoning for a few minutes to enhance the flavor.
- In a skillet, heat olive oil over medium heat and brown the meat on all sides. This step isn’t mandatory, but it adds a rich depth to your dish.
- Place the browned meat or proteins in the crockpot. Add chopped onions, minced garlic, and any vegetables you’re using, like carrots and potatoes.
- Pour in the broth and diced tomatoes. Stir in lentils or any beans you’re using. Add seasonings like cumin, smoked paprika, thyme, and a bay leaf for that signature warmth.
- Set your crockpot to low and cook for 6-8 hours or until the meat is tender and the flavors have melded beautifully. If you’re in a hurry, the high setting will cook in about 3-4 hours.
- Before serving, taste and adjust the seasoning. Remove the bay leaf and stir in the peas, allowing them to heat through.
- Serve with crusty bread or over a bed of rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International