| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
Mexican |
Stews, Vegetables, Meats, Mexican |
6 |
servings |
INGREDIENTS
| 2 |
lb |
Meat; * |
| 1/4 |
c |
Unbleached Flour |
| 1/4 |
c |
Vegetable Oil |
| 1/2 |
c |
Onion; Chopped; 1 Medium |
| 2 |
ea |
Bacon; Slices; Cut Up |
| 1/4 |
c |
Carrot; Chopped |
| 1/4 |
c |
Celery; Chopped |
| 1/4 |
c |
Tequila |
| 3/4 |
c |
Tomato Juice |
| 2 |
tb |
Cilantro; Fresh; Snipped |
| 1 1/2 |
ts |
Salt |
| 15 |
oz |
Garbanzo Beans; 1 Can |
| 4 |
c |
Tomatoes; Chopped; 4 Medium |
| 2 |
ea |
Cloves Garlic; Finely Chopped |
INSTRUCTIONS
* Meat should be beef boneless chuck, tip or round, cut into 1-inch
~------------------------------------------------------
~----------------- Coat beef with flour. Heat oil in 10-inch skillet
until hot. Cook and stir beef in oil over medium heat until brown.
Remove beef with slotted spoon and drain. Cook and stir onion and
bacon in same skillet until bacon is crisp. Stir in beef and
remaining ingredients. heat to boiling; reduce heat. Cover and simmer
until beef is tender, about 1 hour.
Converted by MM_Buster v2.0l.
Posted to MM-Recipes Digest V4 #10 by valerie@nbnet.nb.ca (valerie)
on Mar 15, 1999
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