| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Beef stew meat, cut into 1 inch pieces |
| 2 |
tb |
Cooking oil |
| 3 |
c |
Water |
| 1/4 |
c |
Snipped parsley |
| 2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 2 |
|
Dried ancho chilies |
| 2 |
|
Dried pasilla chillies |
| 1 |
cn |
(16 oz) tomatoes |
| 1 |
md |
Onion, cut up |
| 1/2 |
c |
Water |
| 2 |
tb |
Sesame seed |
| 2 |
|
Cloves garlic |
| 1 |
ts |
Instant beef bouillon grandules |
| 1/8 |
ts |
Ground cumin |
| 2 |
md |
Zucchini or summer squash, cut up (1 pound) |
| 3 |
sm |
Potaotes, peeled and quartered |
| 2 |
|
Ears fresh corn, cut into 1 inch pieces |
INSTRUCTIONS
>From Better homes and Gardens Mexican cook book
note: substitute 1 teaspoon crushed red pepper for the dried ancho and
pasilla chilies.
In Dutch oven or heavy skillet, brown meat, half at a time, in hot oil.
Return all meat to Dutch oven. Add the 3 cups water, parsley, salt and
pepper. Cover , simmer 1 1/2 hours. Cut ancho and pasilla chilies open.
discard stems and seeds. Cut chilies into small pieces with scissors or a
knife. Place in a bowl, cover with boiling water and let stand 45- 60
minutes. Drain.
In blender container place undrained tomatoes, drained chilies or crushed
red pepper, onion, the 1/2 cup water, sesame seed, garlic , bouillon
granules and cumin. Blend till nearly smooth. Add to beef mixture along
with squash, potatoes and corn. Cover and simmer 25-30 minutes or until
meat is tender and vegetables are done. Season to taste with salt and
pepper. Makes 8-10 servings.
Posted to Recipe Archive - 22 Sep 96
From: hohzo <rtrent@blue.weeg.uiowa.edu>
Date: Thu, 5 Sep 1996 21:04:28 -0500 (CDT)
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