Yield: 1 Servings
|3 pounds||Beef; cut in 2inch, (5cm) cubes|
|4 tablespoons||Olive oil or lard|
|1 large||Onion; finely chopped|
|2 \N||Cloves garlic; finely chopped, up to 4|
|1 can||Or bottle nopalitos|
|1 can||(10 oz) tomatillos|
|3 \N||Fresh serrano chiles; chopped, or 6 canned|
|4 tablespoons||Tomato puree; (paste)|
|1 cup||Beef stock; (boullion)|
|1 \N||Handful fresh coriander; (cilantro), chopped|
|\N \N||Salt & pepper|
Fry the beef in the lard or oil, a few cubes at a time, until well browned.
Transfer to a flame proof casserole (or Dutch oven). In the same fat, fry the onion & garlic until golden. Add to the beef.
Drain the Nopalitos, & rinse thoroughly. Add to the beef, onions & garlic with the other ingredients (don't drain the tomatillos). Bring to the boil & simmer gently until the beef is very tender - 2& ½ to 3 hours.
(From The Complete Hot & Spicy Cook Book edited by Emma Callery, Quintet Books UK)
Posted to CHILE-HEADS DIGEST by Paul Richards <paular@...> on Mar 31, 1998