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El Charro Chile Con Carne (Red Chile and Beef Stew)
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CATEGORY
CUISINE
TAG
YIELD
Meats
Mexican
Meats, Mexican
6
Servings
INGREDIENTS
3
lb
Beef roast (eye of round or
Brisket)
1
c
Flour
1
tb
Salt — or to taste
1
ts
Pepper
1/2
c
Oil
3
c
Salsa De Chile Colorado
1
tb
Garlic puree — *
1
ts
Oregano
INSTRUCTIONS
* Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with
the side of a wide knife; the peel will slip off easily then. Put the
peeled garlic in a blender with about 2 cups of water, and puree. Drain, if
necessary, and store in a tightly closed glass jar in the refrigerator.
This is the basic meat preparation that we serve in bowls along with
tortillas, on combination plates or as filling for Burros, Chimis,
Chalupas, Enchiladas and Tamales.
Cut meat into 1-inch pieces and place, a handful at a time, into a paper
bag containing flour, salt and pepper. Shake well. Repeat with remaining
beef.
In a large skillet, heat oil. Add beef, a batch at a time so that the
skillet is not crowded, and brown slowly. Add Salsa De Chile Colorado,
garlic and oregano. Cook over low heat 1 hour or longer, until meat is
tender, stirring frequently to prevent scorching. Add a little hot water if
necessary.
Recipe By : El Charro Cafe Favorite Recipes
From: El Charro Cafe Favorite Recipes
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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