| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Lean ground beef |
| 4 |
c |
Water |
| 2 |
c |
Chopped; roasted chile |
| 2 |
md |
Tomatoes; chopped or 1 cup canned crushed tomatoes |
| 2 |
ts |
Minced white onion |
| 1 |
ts |
Salt |
| 1 |
|
Clove garlic minced |
| 1/4 |
ts |
White pepper |
| 1/4 |
ts |
Worcestershire sauce |
| 2 |
tb |
Cornstarch dissolved in 2 T. water |
INSTRUCTIONS
The recipes below are from the Rancho de Chimayo Cookbook -- certainly one
of my favorite New Mexican restaurants!
Brown the beef over medium heat in a high sided skillet till done. While
continuing to heat the skillet, pour in the water and add the chile,
tomatoes, onion, salt, garlic, pepper and Worcestershire sauce.
Bring the mixture to a boil, then lower the heat and simmer for 10 to 15
minutes. Add the cornstarch, and cook for 5-10 minutes more. The sauce
should be thickened, but quite pourable, with no taste of raw cornstarch.
Serve warm with burritos, enchiladas or other dishes.
The sauce will keep in the fridge for 3-4 days. It freezes well.
Posted to MM-Recipes Digest V4 #250 by Cindy Wysocki <cysocki@trail.com> on
Sep 19, 1997
A Message from our Provider:
“People are funny, they want the front of the bus, the middle of the road, and the back of the church.”