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