Slow Cooking from Around the World
Aztec Beef & Chocolate Stew with Almonds
Page 73
Cuisine: Central/South American | Course Type: Main Courses
(1 review)
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Recipe Reviews
Sovay from Northern England,
Very successful - I was a bit apprehensive at first about the quantity of cocoa but it was fine. What the recipe doesn't mention (but I was aware of from previous experience of cooking with cocoa) is that the stew really needs to be made a day in advance, as if eaten straight away the bitterness of the cocoa tends to be too much in evidence. Caution is needed if re-heating on the hob, though, as the sauce is quite thick and catches easily.
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