| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Beef stew meat, cut into 1 |
|
|
inch pieces |
| 2 |
T |
Cooking oil |
| 3 |
c |
Water |
| 1/4 |
c |
Snipped parsley |
| 2 |
t |
Salt |
| 1/8 |
t |
Pepper |
| 2 |
|
Dried ancho chilies |
| 2 |
|
Dried pasilla chillies |
| 1 |
|
16 oz tomatoes |
| 1 |
|
Onion, cut up |
| 1/2 |
c |
Water |
| 2 |
T |
Sesame seed |
| 2 |
|
Cloves garlic |
| 1 |
t |
Instant beef bouillon |
|
|
grandules |
| 1/8 |
t |
Ground cumin |
| 2 |
|
Zucchini or summer squash |
|
|
cut up 1 pound |
| 3 |
|
Potaotes, peeled and |
|
|
quartered |
| 2 |
|
Ears fresh corn, cut into 1 |
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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