Carne de res con nopalitos

Yield: 1 Servings

Measure Ingredient
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

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