| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Mexican, Soups/stews |
35 |
Servings |
INGREDIENTS
| 10 |
lb |
Stewing beef |
| 2 |
ga |
Water |
| 2 |
tb |
Salt |
| 5 |
lb |
Potatoes |
| 2 |
c |
Red chile powder |
| 1/2 |
c |
Blue cornmeal * |
INSTRUCTIONS
Cut meat into 1" cubes. Cover with water and bring to a boil in a large
kettle. Reduce heat to simmer and begin cooking.
Meanwhile peel and cube potatoes, add to the meat and cook until meat and
potatoes are tender. Measure chile powder and blue cornmeal into a bowl
with enough water to make a paste. Stir slowly into the stew, mix well to
thicken the broth. Simmer for 1/2 hour and serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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