| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Vegetables, Dairy |
Dutch |
Main dish, Meats, Fish, Soups |
4 |
Servings |
INGREDIENTS
| 1/2 |
|
Recipe chili base (See RECIPE) |
| 1 |
ts |
Vegetable oil |
| 1/2 |
lb |
Skirt or flank steak |
| 3 |
|
Garlic cloves; finely minced |
| 1/8 |
ts |
Ground allspice |
| 1/2 |
c |
Chicken stock OR low-sodium chicken broth |
| 8 |
|
Jumbo shrimp peeled and deveined |
|
|
Salt; as desired |
| 1/2 |
bn |
Cilantro; chopped |
| 12 |
|
Corn tortillas |
| 1 |
c |
Sour cream |
INSTRUCTIONS
PREPARE OR DEFROST chili base. Heat the oil in a Dutch oven over high heat
on top of the stove. Add the steak and brown well on both sides. Pour off
the fat and add the chili base, garlic, allspice and stock. Bring to a boil
and place, covered, in the oven. Turn oven to 325F and cook for 1 to 1 1/2
hours or until the steak is falling apart. Add the shrimp, return to the
oven and cook, uncovered, another 10 to 12 minutes. Taste for salt and add
if desired. Using a fork, shred the steak with the other chili ingredients.
Arrange the chili on a serving platter or in individual bowls and sprinkle
with chopped cilantro. Serve with warm tortillas instead of bread and pass
sour cream on the side.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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