| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Mexican | 1 | Servings | |
INGREDIENTS
| 2 | lb | Beef stew meat, cut into 1 inch pieces |
| 2 | tb | Cooking oil |
| 3 | c | Water |
| 1/4 | c | Snipped parsley |
| 2 | ts | Salt |
| 1/8 | ts | Pepper |
| 2 | Dried ancho chilies | |
| 2 | Dried pasilla chillies | |
| 1 | cn | (16 oz) tomatoes |
| 1 | md | Onion, cut up |
| 1/2 | c | Water |
| 2 | tb | Sesame seed |
| 2 | Cloves garlic | |
| 1 | ts | Instant beef bouillon grandules |
| 1/8 | ts | Ground cumin |
| 2 | md | Zucchini or summer squash, cut up (1 pound) |
| 3 | sm | Potaotes, peeled and quartered |
| 2 | Ears fresh corn, cut into 1 inch pieces |
INSTRUCTIONS
>From Better homes and Gardens Mexican cook book note: substitute 1 teaspoon crushed red pepper for the dried ancho and pasilla chilies. In Dutch oven or heavy skillet, brown meat, half at a time, in hot oil. Return all meat to Dutch oven. Add the 3 cups water, parsley, salt and pepper. Cover , simmer 1 1/2 hours. Cut ancho and pasilla chilies open. discard stems and seeds. Cut chilies into small pieces with scissors or a knife. Place in a bowl, cover with boiling water and let stand 45- 60 minutes. Drain. In blender container place undrained tomatoes, drained chilies or crushed red pepper, onion, the 1/2 cup water, sesame seed, garlic , bouillon granules and cumin. Blend till nearly smooth. Add to beef mixture along with squash, potatoes and corn. Cover and simmer 25-30 minutes or until meat is tender and vegetables are done. Season to taste with salt and pepper. Makes 8-10 servings. Posted to Recipe Archive - 22 Sep 96 From: hohzo <rtrent@blue.weeg.uiowa.edu> Date: Thu, 5 Sep 1996 21:04:28 -0500 (CDT)
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