| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
|
6 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Beef chuck cut in cubes |
| 2 |
c |
Beef broth |
| 3 |
|
Nopalitos -or- |
| 1 |
cn |
(15 oz) nopalitos; drained |
| 2 1/2 |
lb |
Tomatillos |
| 1 |
md |
Onion; chopped |
| 3 |
|
Cloves garlic; (yeah, right) |
| 1/4 |
c |
Olive oil; (lard) |
| 2 |
ts |
Cumin; (toasted seeds are best) |
| 1 |
ts |
Salt |
| 1 |
ts |
Cayenne; (shouldn't that be 1 Tbl?) |
| 1 |
c |
Roasted green chiles; chopped |
| 1/3 |
c |
Chopped cilantro |
INSTRUCTIONS
Here's a recipe I found from the new Marlboro Country Cookbook. With a few
tweaks, it look pretty good.
Brown meat and add broth. Cover and slow boil for 60 minutes until tender.
Scrape spines off nopalitos and cut in 2 X .5" strips. Cook in boiling
salted water for 10 minutes until tender. Husk and chop tomatillos. Saute
onion and garlic in oil until tender. Add tomatillos stirring until soft.
Add cumin, salt and cayenne. Add tomatillos to beef. Slow boil for 30
minutes. Add nopalitos, chiles and cilantro just before serving.
Pork roast would be a good alternative here instead of beef. Either would
benefit from a few hours on the smoker first.
Posted to CHILE-HEADS DIGEST by Kit Anderson <kitridge@bigfoot.com> on Sep
21, 1998, converted by MM_Buster v2.0l.
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