| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Meat |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Chuck roast, cut into 2' |
|
|
cubes |
| 1/2 |
|
Onion, chopped |
| 1 |
|
Clove garlic, minced |
| 2 |
T |
Oil |
| 3 |
|
Tomatoes, chopped |
| 2 |
|
Canned or roasted Jalapeno |
|
|
chiles chopped |
|
|
Salt, to taste |
| 3 |
|
Eggs, beaten |
INSTRUCTIONS
Date: Fri, 8 Mar 1996 21:26:33 +0000 From: "Diana Rattray"
<diana@EbiCom.net> Recipe By: Tortilla International
ISBN#1-56426-803-9 Place meat in a pot and cover with cold water.
Bring to a boil, cover, and simmer until tender, 1-1 1/2 hours. Allow
the meat to cool in its own broth until easy to handle. Shred the meat
by using your fingers, two forks, or a food processor using the
plastic blade. (Place a few pieces at a time into the container and
process briefly.) Avoid shredding the meat too fine. Saute onion and
garlic in the oil until the onion is soft. Add tomatoes and chiles
and cook until the tomatoes are soft. Mix in the meat, check the
seasoning, and , and add salt to taste. Lower the heat and add the
beaten eggs. Stir to break up the eggs; cook until the eggs are set.
Makes about 4 cups. CHILE-HEADS DIGEST V2 #263 From the Chile-Heads
recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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