Carne en jocon (guatemalan beef in tomato & chile sauce)

Yield: 6 servings

Measure Ingredient
3 tablespoons To 4 tbsp vegetable oil
1 cup Chopped onion
2 cloves Garlic; minced
1 each Bell pepper; seeded and chopped
2 eaches Fresh serrano chiles; seeds and stems removed, chopped or substitute jalapenos
3 pounds Boneless beef; cut into 1- inch cubes
½ teaspoon Salt
¼ teaspoon Freshly ground black pepper
10 ounces Fresh tomatillos; husks removed, and diced -OR-
10 ounces Can tomatillos
3 eaches Tomatoes; peeled & chopped
1 each Bay leaf
¼ teaspoon Ground cloves
1 teaspoon Oregano
¾ cup Beef stock
2 eaches Tortillas
\N \N Water for soaking

Heat the oil in a heavy casserole and saute the onion, garlic, and the peppers. Push the mixture to one side of the casserole, and add the beef and brown it lightly. Mix the meat and the sauteed onion, and add the remaining ingredients, except the water and the tortillas.

Bring the mixture to a boil, reduce the heat to a simmer, cover, and gently simmer for 2 hours.

Soak the tortillas in cold water for a few minutes. Squeeze the water out and finely crumble the tortillas into the beef. Stir the crumbled tortillas into the beef and simmer for a few minutes until the meat mixture thickens.

Authors' heat scale: Medium

_Hot and Spicy Latin Dishes_ from Chili Pepper Magazine Dave DeWitt, Mary Jane Wilson, Melissa T. Stock Prima Publishing, 1995 ISBN 1-55958-484-X Typos by Jeff Pruett Submitted By JEFF PRUETT On 08-17-95

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