| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Mexican |
Beef, Mexican, Breads, Muffins & r |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Beef chuck steak — * |
| 1 |
|
Bay leaf |
| 1 |
c |
Water |
| 1/4 |
ts |
Whole allspice |
|
|
Salt |
| 6 |
|
Peppercorns |
| 4 |
|
Tomatoes — peeled/1 |
|
|
Lb/small |
| 14 |
ts |
Sugar |
| 1 |
|
Onion — medium/quartered |
| 12 |
|
To 15 green stuffed olives |
| 1 |
|
Garlic clove — large |
| 1 |
ts |
Capers |
| 1 |
tb |
Vegetable oil |
|
|
Salt |
INSTRUCTIONS
* Or rump roast (Beef Stewed With Tomatoes) Cut meat in 1" X 1/4" slices.
Place in a large saucepan. Add water and salt to taste. Bring to a boil;
reduce heat. Cover and simmer 1 hour. Combine tomatoes, onion and garlic in
blender or food processor. Blend until pureed. Heat oil in a medium
saucepan. Add tomato puree, bay leaf, allspice, peppercorns and sugar.
Bring to a boil; reduce heat. Simmer uncovered 15 minutes. Add hot tomato
puree, olives, capers and salt to taste to beef. Cover and simmer 1 hour.
Uncover and simmer 1/2 hour longer. Makes 4 to 6 servings. VARIATION: Add 1
large sliced or cubed cooked potato to meat during last 1/2 hour of cooking
time. Ad 3/4 cup canned or frozen peas during last 7 minutes of cooking.
SOURCE: Mexican Cookery, by Barbara Hansen, c1988
Recipe By :
From: Western Mexican Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Lonely? No one understands like Jesus”