| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| Brown the beef well in batches in the oil. | ||
| Toast the dry chiles | ||
| Combine the dry and fresh chiles and simmer covered with water for 30 | ||
| Minutes | ||
| Puree and strain the chile mix, add to the browning meat. | ||
| Add the beer, chile powders and the garlic. | ||
| Simmer several hours until the meat is tender, adding a bit more beer | ||
| As (to the cook) necessary. | ||
| 4. | In | my book: The cheaper the meat, the better the flavor. (unless you |
INSTRUCTIONS
NOTES: 1. Serve with the usual: Ranch beans (black are best), Xtra sharp cheddar cheese, a dab of sour cream and plenty of fresh flour tortillas. 2. Don't be fooled by how easy this is. It's really good. 3. Substitutions are (of course) permissable, the key is to use a wide variety of complimentary chile flavors to develope an incredible depth of flavor and richness with teriffic full-mouth-glow and a long lasting pleasant chile "afterglow". (sounds kinda like a wine review eh??) run into something "rasty" the butcher is fire-selling before it turns green) 5. This recipe would be really good using venison. YUM! Posted to CHILE-HEADS DIGEST V3 #156 Date: Sun, 10 Nov 1996 17:03:35 -0800 From: [email protected] (DAVID C. HEININGER)
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