| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | 1 | Servings | |
INGREDIENTS
| 3 | lb | Beef; cut in 2inch, (5cm) cubes |
| 4 | tb | Olive oil or lard |
| 1 | lg | Onion; finely chopped |
| 2 | Cloves garlic; finely chopped, up to 4 | |
| 1 | cn | Or bottle nopalitos |
| 1 | cn | (10 oz) tomatillos |
| 3 | Fresh serrano chiles; chopped, or 6 canned | |
| 4 | tb | Tomato puree; (paste) |
| 1 | c | Beef stock; (boullion) |
| 1 | Handful fresh coriander; (cilantro), chopped | |
| Salt & pepper |
INSTRUCTIONS
Fry the beef in the lard or oil, a few cubes at a time, until well browned. Transfer to a flame proof casserole (or Dutch oven). In the same fat, fry the onion & garlic until golden. Add to the beef. Drain the Nopalitos, & rinse thoroughly. Add to the beef, onions & garlic with the other ingredients (don't drain the tomatillos). Bring to the boil & simmer gently until the beef is very tender - 2 & 1/2 to 3 hours. (From The Complete Hot & Spicy Cook Book edited by Emma Callery, Quintet Books UK) Posted to CHILE-HEADS DIGEST by Paul Richards <paular@zoo.co.uk> on Mar 31, 1998
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