| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Brazilian |
Too, Hot, Tamales |
6 |
Servings |
INGREDIENTS
| 3 |
sl |
Bacon; cut into 1/4-inch Dice |
| 1 |
lg |
White onion; coarsely chopped |
| 2 |
lb |
Tritip or rump steak; cut into 1/2-inch Cubes |
| 3 |
lg |
Ripe tomatoes; peeled, seeded, and Coarsely Chopped |
| 3 |
|
Preserved malagueta peppers; minced (see Note) |
| 1 |
ts |
Liquid From Bottle Of Malagueta Peppers |
| 3/4 |
ts |
Salt |
| 1/2 |
ts |
Black pepper; freshly ground |
| 1/2 |
c |
Water |
| 6 |
|
Green Onions (For Garnish); dark green parts Only, Sliced, |
INSTRUCTIONS
Heat a medium castiron and enamel casserole, or other heavy ovensafe pan
over mediumhigh heat. Cook the bacon until crisp, then add the onion. Stir
frequently for about 5 minutes, or until golden, taking care not to let it
burn. With a slotted spoon, transfer the mixture to a bowl. Let the fat in
the pan get very hot, and add the meat. Brown the meat, turning so that
each piece is evenly golden. Add the tomatoes and peppers and cook,
stirring frequently, for 2 minutes more. Add the malagueta liquid, salt,
black pepper, water, and bacononion mixture, and stir to mix. Reduce the
heat to low. Simmer for about 5 minutes, or until the sauce is thickened
and the meat is done to your liking. Do not overcook or the meat will
become tough. Spoon the stew into large, heated bowls and scatter green
onions over the top. Yield: 6 Servings Note: Preserved malagueta peppers
are one of the hallmarks of Brazilian cooking. Extremely hot peppers are
pickled in a 2 to 1 oil to grain alcohol ratio and allowed to rest for 1
month before using. They are available in some Latin American markets.
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By : TOO HOT TAMALES SHOW#TH6198
Posted to MC-Recipe Digest V1 #292
Date: Sun, 10 Nov 1996 21:52:58 -0600
From: Pat Asher <asher@mcs.com>
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