RECETAS Y COCINA

Ingredients

• 1/4 cup peanut oil
• 1 medium onion, finely chopped
• 2 cloves garlic
• 2 red or green bell peppers seeded & chopped
• 1 fresh hot red or green pepper seeded & chopped
• 3 lbs lean boneless beef chuck cut into 1 inch cubes
• One 10 oz can Mexican green tomatoes with liquid
• 4 medium tomatoes peeled and coarsely chopped
• 1 bay leaf
• 2 cloves
• 1/2 tsp oregano
• Salt and pepper
• 1/2 cup beef stock
• 2 stale tortillas, or 2 tbsp masa harina or 2 tbsp cornmeal

Preparation

Heat oil in heavy saucepan or casserole and saute onion garlic and peppers until the onion is soft.

Add the meat and the other ingredients except the tortilla.

The liquid should barely cover the meat. Add a little more stock if necessary.

Covered, simmer gently until the beef is tender, about 2 hours.

If using tortillas soak in cold water, and crumble like bread crumbs. Add to the casserole and simmer uncovered, until the sauce is thickened.

If using masa harina or cornmeal mix with a little cold water and stir into the stew, cooking just until the sauce is thickened.

• 3
• 1
• 2
• 3
• 4
• 5

Votos Totales: 24

Presentation

Serve stew on a bed of rice.

Visitas: 30

Buscar Término

Comparte