| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Tex-Mex | Main dish, Tex-mex, Greek | 4 | Servings |
INGREDIENTS
| 10 | California chilies — | |
| Dried* | ||
| 3/4 | c | Water |
| 1 3/4 | lb | Beef round steak — |
| Boneless | ||
| 2 | tb | Shortening — vegetable |
| 3 | Garlic cloves | |
| 1/4 | ts | Salt |
| 1 | md | Onion — chopped |
| 2 | tb | Flour |
| 2 | c | Water |
| 1/2 | ts | Cumin — ground |
| 1/2 | ts | Oregano — ground |
| 1/2 | ts | Vinegar |
| 1/4 | ts | Salt |
| Tortillas — flour |
INSTRUCTIONS
Recipe by: Jo Anne Merrill *Use 1 can (4 ounces) of green chilis, chopped and drained in place of dried chilis if preferred. 1-Soak chilies in hot water until softened; about 1 hour. Drain; discard stems and seeds. Place chilies and 3/4 cup water in blender. Cover and blend until pureed. Press chilis through sieve to eliminate bits of chili; set aside. 2-Trim fat from meat. Cut meat into 1/2-inch cubes. Heat shortening in dutch oven or heavy pan. Add meat and cook, stirring ocassionally, until meat is brown. 3-Mash garlic with 1/4 teaspoon salt until mixture is pasty. Add garlic, and onion to meat. Cook, stirring ocassionally, until onion is tender. 4-Sprinkle flour over mixture in pan and stir to blend. Stir in chili puree, 2 cups water, cumin, oregano, vinegar and 1/4 teaspoon salt. Cover and simmer until meat is tender; about 1 1/4 hours. Serve with warmed tortillas. Jo Anne Merrill Recipe By : From: "Jim Sposato" Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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