| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Meats, Mexican | 1 | Servings |
INGREDIENTS
| 1 | Kilo (2.2 lbs.) of beef rib in pieces. | |
| 6 | Cloves garlic | |
| 1 | Onion | |
| 3 | Laurel leaves | |
| 1 | pn | Cumin |
| Chili guajillo as desired | ||
| Salt | ||
| Pepper |
INSTRUCTIONS
Cook the meat with the garlic and onion in enough water to immerse them. Toast, hollow out and soak the chilis (approximately 5 minutes). Liquify them in the water they soaked in. Strain the sauce from the chili into the pot in which the meat is cooking. Add 3 small laurel leaves, cumin, salt and pepper. Wait until the meat is well cooked. Posted to CHILE-HEADS DIGEST V3 #092 Date: Mon, 2 Sep 1996 11:42:58 -0400 From: kmeade@ids2.idsonline.com (The Meades)
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