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| | | |  | | | Cook’s Tip: One tablespoon minced, seeded chipotle pepper in adobo sauce may be substituted for ground chipotle chile pepper.
Cook’s Tip: Chipotle Beef mixture may also be cooked on the stovetop. Bring beef mixture to a boil. Reduce heat; simmer, covered, 1-3/4 to 2-1/4 hours or until beef is fork-tender.
Cook’s Tip: Use the internet to easily locate ethnic or hard-to-find foods when specialty markets are not nearby as many ingredients may be available via mail order.
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| | | | This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc. | |  |
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Nuevo Chipotle Beef in Butternut Squash Boats
2 to 2-3/4 hours
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Ingredients: |
| 1-1/2 |
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pounds beef for stew |
| 1/3 |
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cup water |
| 1/4 |
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cup tomato paste |
| 2 |
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tablespoons brown sugar |
| 2 |
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tablespoons balsamic vinegar |
| 2 |
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teaspoons ground chipotle chile pepper |
| 1 |
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teaspoon ground cumin |
| 1/2 |
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teaspoon salt |
| 1/2 |
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teaspoon ground black pepper |
| 1 |
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medium butternut squash (about 3 pounds) |
| 1-1/2 |
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cups water |
| 1 |
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medium tomato, chopped |
| 1 |
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small ripe avocado, cut into cubes (optional) |
| 1/4 |
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cup chopped fresh cilantro |
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Instructions: |
| 1. |
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Preheat oven to 325°F. Place beef, water, tomato paste, sugar, vinegar, chipotle pepper, cumin, salt and black pepper in stockpot. Cover and bake in 325°F oven 1-3/4 to 2-1/4 hours or until beef is fork-tender. |
| 2. |
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Meanwhile cut squash lengthwise into quarters; remove seeds. Place squash cut side down in 13 x 9-inch glass baking dish, overlapping if necessary. Add water. Bake in 325°F oven 1 to 1-1/4 hours or until fork-tender. |
| 3. |
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Place each baked squash quarter onto serving plate. Fill with equal amounts of beef mixture. Top with tomato and avocado, if desired. Sprinkle with cilantro. |
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| Makes 4 servings |
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| | | | | Nutrition information per serving: 355 calories; 9 g fat (3 g saturated fat; 3 g monounsaturated fat); 73 mg cholesterol; 528 mg sodium; 44 g carbohydrate; 9.7 g fiber; 29 g protein; 7.0 mg niacin; 0.7 mg vitamin B6; 2.2 mcg vitamin B12; 5.3 mg iron; 20.5 mcg selenium; 6.3 mg zinc. |
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