| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Mexican, Meats |
6 |
Servings |
INGREDIENTS
| 2 |
md |
Onions, chopped |
| 1/2 |
c |
Canned diced mild green chilies |
| 1 |
ts |
Crushed red chile flakes |
| 1/2 |
ts |
Tabasco sauce |
| 1/2 |
ts |
Freshly ground black pepper |
| 1/4 |
ts |
Cumin |
| 1 |
c |
Canned diced tomatoes in puree or liquid |
| 2 |
lb |
Beef top round, trimmed of all visible fat and cut into 4 or 5 large pieces |
INSTRUCTIONS
In a large, heavy pan with a lid, over medium heat, saute onions,
chilies, red chile flakes, Tabasco, black pepper and cumin, adding a
little water only as needed to keep the mixture from sticking. Stir
frequently, cooking until the onion is transluscent and tender.
Add tomatoes with their liquid and stir well. Cook for 3-5 minutes.
There won't be much liquid at this point.
Add beef. Reduce heat to simmer, cover pot and cook, stirring
occasionally, for 1-1/2 hours or until beef is thoroughly tender. When
beef has cooled, refrigerate overnight.
The next day, shred beef pieces, using fingers. Skim and fat from
cooking juices and return beef to pan. Reheat over low heat and serve.
This is especially good as a change from bacon or sausage for
breakfast or brunch, and is also good served rolled in warmed flour
tortillas for lunch or dinner.
Nutritional analysis per serving: 219 calories; 6.4 grams fat (2.2
grams saturated fat, 26 percent of calories come from fat); 80
milligrams cholesterol; 254 milligrams sodium.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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