| 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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