| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Beef, Spices, Mexican |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Stew meat |
| 2 |
tb |
Cooking oil |
| 3 |
oz |
Tomato paste (optional not recommended) |
| 10 1/2 |
oz |
Beef broth bouillon |
| 1/2 |
ts |
Black pepper |
| 2 |
|
Cloves garlic, crushed |
| 1 |
ts |
Chili powder |
| 1/2 |
ts |
Cumin |
| 2 |
sm |
Chiles serranos, chopped |
| 3/4 |
c |
Water |
INSTRUCTIONS
Brown meat in oil until brown on all sides. Pour off grease. Add tomato
paste [optional], beef broth, salt and pepper, garlic, chili powder, cumin,
chile peppers, and water. Bring to boil and then turn very low, cover, and
simmer about one and one-half hours, or until meat is tender. {crockpot!}
Dissolve about one teaspoon cornstarch in small amount of cold water and
slowly pour into stew, which is simmering, until proper thickness of gravy
is obtained. Serve with rice. (or on tortilla with bean and guacamole-flour
tortilla that is)
This one came from "The World of Mexican Cooking" by Mary Margaret Curry
Galahad Books (1971)New YORK City!!
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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