I am a fan of cooking with beer. Sure you may say “But of course, you’re a beer blogger.” However I’ve been cooking with beer for quite some time. One of my favorite applications of cooking with beer is using the sugars and starches in it to cut back on the acidity with dishes that include cooked tomatoes. I used to suffer from chronic heartburn, making things like tomato based pasta sauces and most non cream based soups a recipe for an instant flare up. I don’t remember where I saw it, perhaps it was from an episode of Good Eats (my favorite cooking show), but the host was explaining that when you cook with tomatoes that adding a sugar source, whether it be actual sugar or wine or beer, will cut back on the acidity. Ever since then, which was over 10 years ago now, I’ve been adding beer into all sorts of cooking. I find in pasta sauce it is an absolute must. I even won my wife over to the cause.
I chose to cook and share with you one of my home made recipes. This dish started as a real mash up of ingredients we had lying around in our apartment. I’ve cooked it many many times, and each time it’s been a little bit different. I wholeheartedly encourage tinkering with this recipe. It’s one that lends itself well to experimentation. Without further adieu, I present to you, my Mexicali Stew.