Nuevo chipotle beef in butternut squash boats (nuevo Latino beef dishes)

  • 680g beef for stew
  • 80ml water
  • 60g tomato puree
  • 25g brown sugar
  • 30ml balsamic vinegar
  • 2 tsps ground chipotle chilli pepper
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 medium butternut squash, about 1.3kg
  • 350ml water
  • 1 medium tomato, chopped
  • 1 small ripe avocado, cut into cubes, optional
  • 5g freshly chopped coriander leaves
1) Preheat oven to 160C/Gas 3.

2) Place the beef, water, tomato puree, sugar, vinegar, chipotle pepper, cumin, salt and black pepper in a stockpot. Cover and bake in for 1 3/4-2 1/4 hours or until beef is fork-tender.

3) Meanwhile, cut squash lengthwise into quarters and remove seeds. Place squash cut side down in a 33-by-23cm glass baking dish, overlapping if necessary. Add water. Bake in the preheated oven for 1-1 1/4 hrs or until fork-tender.

Place each baked squash quarter onto serving plate. Fill with equal amounts of beef mixture. Top with tomato and avocado, if desired. Sprinkle with coriander.

*Cook's Tip 1: 1 tablespoon minced, seeded chipotle pepper in adobo sauce may be substituted for ground chipotle chilli pepper.

*Cook's Tip 2: The chipotle beef mixture may also be cooked on the stovetop. Bring beef mixture to a boil. Reduce heat and simmer, covered, for 1 3/4-2 1/4 hrs or until beef is fork-tender.

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