| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains, Dairy |
|
Mike01 |
4 |
servings |
INGREDIENTS
| 2 |
lb |
Beef shoulder or bottom round stew meat; cut in 1 1/2. cubes |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 3 |
tb |
Olive oil; vegetable oil or lard |
| 1 1/2 |
c |
Chopped onions |
| 2 |
|
Jalapeno peppers; seeded, chopped |
| 2 |
tb |
Ground cumin |
| 2 |
tb |
Chipotle chili paste; (2 to 3 dried |
|
|
Chipotle peppers; soaked, seeded, pureed) |
| 2 |
tb |
Chopped garlic |
| 1/2 |
c |
Crushed tomatoes |
| 1/4 |
c |
Grits |
| 2 |
c |
Water |
| 1/4 |
c |
Roughly-chopped cilantro leaves |
| 1/2 |
c |
Chopped scallions |
|
|
Sour cream |
|
|
Corn tortillas; toasted and crumbled |
INSTRUCTIONS
Season the meat with salt and pepper and saute in one layer in the
bottom of a large heavy earthenware casserole stew pot in the oil
until well browned. Remove the meat and set aside in a bowl. Add the
onions and jalapeno to the pot and brown until golden. Add the meat
when the onion has begun to caramelize, sprinkle with the cumin, stir
in the chipotle, garlic, tomatoes, grits, and water. Bring to the
boil, reduce to a simmer and allow to cook gently until tender about
1 1/4 hours. Adjust the seasoning and serve with cilantro, scallions,
sour cream and tortilla sprinkled on top. This recipe yields 4 to 6
servings.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1A31 broadcast 04-05-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-12-1997
Recipe by: Michael Lomonaco
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