| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Beef stew meat |
| 2 |
tb |
Vegetable oil |
| 1 3/4 |
c |
Water or beer; (I always prefer beer) |
| 5 |
|
Dried habaneros |
| 1 |
|
Ancho |
| 2 |
|
Garlic cloves |
| 1 |
ts |
Salt; (or to taste) |
| 1 |
|
Onion |
| 1 |
tb |
Flour |
| 1/4 |
ts |
Cumin |
| 1 |
ts |
Dried oregano |
INSTRUCTIONS
Cut meat into bite size pieces. Brown in the vegetable oil. Add water.
Cover and simmer 1 hour. Put all the chiles in a small saucepan. Add water
to cover. Cover and bring to boil. Remove from heat and let stand until the
chiles are softened (approx one hour). Drain the water. Remove stems and
seeds (of course leave seed for more heat). Put chiles in blender along
with 1/2 cup of the cooking broth. Puree. Strain the puree through a sieve.
Add the puree to the meat and broth. Mince the garlic (whichever method you
prefer). Chop the onion. Saute together until onion is clear, not browned.
Add flour, stir and cook for about one minute more. Add onion mixture,
oregano and cumin to meat. Cover and simmer 1 1/2 hours. Taste and adjust
seasonings.
4-6 servings for mere mortals. 1-2 servings for Chile-Heads.
I haven't had the nerve to try this recipe along with a serving of "The
Bread". Probably would be a great burn.
Posted to CHILE-HEADS DIGEST V4 #232 by Kevin Crooks
<csckec@terraworld.net> on Dec 11, 1997
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