| 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 |
tb |
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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