Are you feeling adventurous in the kitchen and craving a new flavor sensation? Look no further than this delicious Mexican Hot Pot recipe. Packed full of flavorful ingredients like kidney beans, chili powder, and thyme, it’s sure to become a new favorite in your repertoire.
This recipe will transport you to the heart of Mexico with its rich flavors and bold spices. Imagine experiencing the bustling streets of a Mexican food market as you enjoy each bite of this hearty, comforting dish.
Whether you’re cooking for a crowd or just want to savor some leftovers throughout the week, this recipe is perfect for feeding a hungry crowd. Plus, it’s adaptable to all dietary needs ― from vegetarian to omnivorous ― making it an inclusive recipe that everyone can enjoy.
So fire up the stove, gather your ingredients, and prepare yourself for a culinary adventure that will take your taste buds on a wild ride through the heart of Mexican cuisine. Get ready for bold flavors and spices that are sure to leave you satisfied and yearning for more.
Why You’ll Love This Recipe
Mexican cuisine is known for its bold flavors and unique spices, and this Mexican hot pot recipe is no exception. It’s a hearty and satisfying dish that is sure to warm you up from the inside out. But why should you try this recipe?
Firstly, it’s incredibly easy to make. With just a handful of ingredients and an Instant Pot, you can have a delicious and nutritious meal in under an hour. The convenience factor alone makes this recipe worth trying.
Secondly, the combination of kidney beans, stewing beef, and vegetables creates a complex flavor profile that will tantalize your taste buds. The Worcestershire sauce, chili powder, thyme, and salt all come together to create a savory melody that is impossible to resist.
Lastly, this recipe is versatile enough to be customized to your liking. If you prefer vegetarian proteins over beef or chicken, simply swap in some beans rajma instead. And if you’re feeling indulgent, top the dish with some delicious cheesy Mexican rice.
In summary, there are many reasons why you’ll love this Mexican hot pot recipe – it’s easy to make, full of bold flavors, and customizable to suit your tastes. So give it a try and discover why it’s one of my favorite recipes!
Before we start with this Mexican Hot Pot Recipe, let’s gather all the necessary ingredients for this hearty and flavorful dish. This recipe includes a variety of ingredients that will tantalize your taste buds and satisfy your appetite.
- 1 lb Stewing beef, cubed
- 1 Onion, diced
- 1 Large Red Bell Pepper, diced
- 2 Garlic cloves, minced
- 1 Green Bell Pepper, diced
- 1 cup Red Kidney Beans
- 1 cup Rajma Beans (optional)
- Olive oil or avocado oil
- Salt to taste
For The Mexican Rice:
– 2 tbsp Vegetable oil
– 1 Large Onion, finely chopped
– 2 cups Long-grain white rice
– 4 cups Water
– Salt to taste
For The Avocado Crema:
– 1 ripe Avocado
– Juice of one Lime
– A pinch of Salt
For The Mexican Bean Hotpot:
– 14 oz tin of Chopped Tomatoes
– One tablespoon Worcestershire Sauce
– One tablespoon Chili Powder
– One tablespoon Dried Thyme
The Recipe How-To
Now that you’ve gathered all the ingredients, it’s time to delve into the cooking process of this Mexican Hot Pot recipe. It is a one-pot wonder that’s perfect for those chilly nights when you need something to warm you up from the inside out.
Step 1: Sautéing the Vegetables
Get started by heating a heavy-bottomed pot or an instant pot and add vegetable oil. As soon as the oil is hot, add finely chopped onion, finely chopped garlic, diced tomatoes, peeled and diced bell pepper and sauté till they turn soft and slightly brown.
Step 2: Cooking the Proteins
Now add in the protein which includes stewing beef or boneless chicken, whichever meat you prefer, and brown it in the pot. If you want to make this dish vegetarian, you can swap meat with beans like red kidney beans or rajma beans. Add in some Worcestershire sauce, chili powder, thyme, and salt for added flavor.
Step 3: Adding the Mexican Rice
Once the meat is done cooking, add in mexican rice and stir until everything is mixed together. Add in some water, stir again and let it simmer for around 20 minutes.
Step 4: Making the Avocado Crema
While the hotpot simmers, make an easy-to-make topping by blending together some ripe avocado with olive oil, and your choice of spice mix or herbs like chili flakes or coriander to make pot avocado crema.
Step 5: Combining Everything
After about 20 minutes of simmering, check if the rice has cooked through properly. Stir in canned beans like red kidney or mexican bean. Let it simmer again for 5-10 minutes, until the beans are heated through.
Step 6: Serving the Hot Pot
Your Mexican Hot Pot is ready to be served. Set up various additional toppings like more diced tomatoes, lime wedges, sour cream, and a generous helping of hot pot avocado crema that everyone can add to their liking.
This one-pot dinner is perfect for sharing with your family and friends for a delicious and wholesome meal any night of the week.
Substitutions and Variations
If you want to change up your Mexican hot pot recipe, or need to make some substitutions based on what you have in your pantry, there are a few options.
Firstly, if you don’t have kidney beans on hand, black beans or pinto beans can work well as substitutes. If you don’t eat beef, boneless chicken or lamb can be added instead.
To add some extra spice to the hot pot, try swapping out the Worcestershire sauce for hot sauce. Chipotle flakes or cayenne pepper can be used in place of chili powder. Additionally, you can substitute thyme with oregano for a more traditional Mexican flavor.
If you prefer a vegetarian dish, swap out the stewing beef with more vegetables like diced bell pepper or zucchini. You can also replace the beef with either 1 cup of beans (rajma) or tofu cubes if you desire a vegan option.
For a delicious cheesy take on the recipe, sprinkle shredded cheese over the top before broiling in the oven.
Finally, if you have leftovers from your Mexican hotpot recipe, they can be repurposed as a tasty and filling rice bowl. Serve over rice with avocado crema and fresh cilantro for a restaurant-quality meal at home.
The variations mentioned above are just some ideas that can help suit your preferences and utilize what ingredients are available to create distinctive flavors and textures within the Mexican hot pot.
Serving and Pairing
Hold onto your sombrero because this Mexican hot pot recipe is packed with flavor, and you’ll want to take note of these fantastic ways to serve and pair it. In the traditional Mexican style, serve with freshly-made corn tortillas or a plate of Mexican rice. The flavors deepen as leftovers sit, so as it is reheated later, be sure to taste for seasoning again.
One fun way to enjoy this dish is by making a taco platter with toppings like chopped cilantro, diced tomato, and sliced avocado. It’s also fantastic on top of a bed of greens for a healthier option, or spooned on fluffy steamed rice.
To bring out different elements in the recipe, feel free to pair the Mexican hot pot with other components. A chilled margarita or refreshing beer would complement the fiery spices in the stew. My personal favorite pairing is a hearty red wine like Malbec.
If you’re serving this meal for guests, don’t forget about the presentation! A vibrant wooden board filled with cheese quesadillas or guacamole is sure to impress. Add some crunchy tortilla chips for a commercial-style touch. Imagine delicious cheesy Mexican fries served next to a pot of hot soup – divine!
For vegetarians, substitute stewing beef or lamb for kidney beans and make this popular vegetarian plate recipe l vegetarian mushroom hotpot. The versatility factor of the recipe makes it an excellent choice for all types of eaters.
Overall, whether served alone or alongside complimentary dishes and beverages on your table, this hearty meal will never disappoint.
Make-Ahead, Storing and Reheating
Making this Mexican hot pot in advance is a great way to save time and still enjoy a delicious meal on busy weeknights. Simply prepare the dish up to the point of adding in the avocado crema and store it in the refrigerator for up to 2 days. The crema can also be made ahead of time and stored separately in an airtight container for up to 1 day.
When reheating the hot pot, you can use a microwave or stove top. If using a microwave, place the desired amount of hot pot into a microwave-safe dish and heat on high for 1-2 minutes. Stir the mixture and continue heating until fully warmed through. Alternatively, if using a stove top, add the desired amount of hot pot into a saucepan with a splash of water or broth and heat over medium heat until fully warmed through.
When storing leftover hot pot, transfer it to an airtight container and refrigerate within 2 hours of cooking. The dish will keep in the refrigerator for up to 3-4 days. For longer storage, you can also freeze the hot pot in an airtight container for up to 2 months.
To reheat frozen hot pot, thaw it overnight in the refrigerator, then reheat using one of the methods mentioned above. Do not refreeze previously frozen hot pot.
Overall, making this Mexican hot pot recipe ahead of time is simple and convenient. Whether you have leftovers or choose to freeze and save for another time, this dish is always delicious when reheated properly.
Tips for Perfect Results
When you make the Mexican hot pot, it is essential to keep a few things in mind to get outstandingly delicious results. Here are my top tips and tricks to ensure that your dish turns out as appetizing as possible.
Start by searing the meat before cooking the beans and vegetables. This process will help lock in the flavors while also adding color and texture to the beef. Make sure not to overcrowd the pan while searing; otherwise, you will end up boiling the meat instead of searing it.
If you are preparing a vegetarian version of this dish, use vegetable broth instead of beef broth. This substitution will bring out more flavors from the beans and vegetables.
To enhance the tangy flavor, add Worcestershire sauce into your recipe. It goes brilliantly with tomatoes and complements the spiciness of chili powder. You can use this savory ingredient in many other dishes too!
Don’t forget to season your dish with salt sparingly. Adding too much salt at once can ruin the entire recipe, making it unpalatable. Instead, sprinkle a little amount throughout the cooking process, taste occasionally as you go and adjust seasoning accordingly.
Try not to overstuff your hot pot with ingredients as it may not cook evenly. Leave some room for everything inside their own separate space; give them enough breathing space!
When serving, don’t forget to top the hot pot with delicious cheesy Mexican rice recipe or avocado crema for an extra zing!
Follow these tips, get all fresh high-quality ingredients combine them well and enjoy a perfect Mexican hotpot ultimately!
In conclusion, this Mexican Hot Pot recipe is an explosion of flavors in your mouth that you wouldn’t want to miss. The combination of spice and hearty ingredients makes it a perfect dish for any occasion. Whether you are looking to impress your guests or cuddle up with a warm bowl on a chilly evening, this recipe ticks all the right boxes.
From the tender stewing beef to the kidney beans and Mexican rice, every ingredient in this recipe comes together beautifully to create a delicious and satisfying meal. With all the variations and substitutions available, you can customize this hot pot recipe to fit your taste buds and preferences. Whether you prefer it meaty or vegetarian, there is always an option for everyone.
So why not give it a try? With our detailed instructions and tips, you are sure to achieve perfect results every time. Make-ahead, store and reheat as needed for an easy meal the next day. And if you ever encounter any issues or questions, our FAQ section has got you covered.
The best part? This recipe pairs perfectly with a refreshing beverage of your choice. So indulge in your cravings and enjoy this irresistible Mexican Hot Pot today!
Mexican Hot Pot Recipe
- 1 lb stewing beef
- 2 tablespoons oil
- 1/2 cup chopped onion
- 1 (28 ounce) can tomatoes
- 1 can tomato soup
- 1 teaspoon salt
- 1/4 teaspoon thyme
- 4 teaspoons chili powder
- 1 can sliced mushrooms, drained
- 2 teaspoons Worcestershire sauce
- 2 (14 ounce) cans kidney beans, undrained
- Brown meat in hot oil in a dutch oven.
- Add onions and saute until tender.
- Add remaining ingredients and simmer uncovered for 11/2 hours.
Add Your Own Notes
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