Yield: 4 Servings
|2 pounds||Beef chuck steak -- *|
|¼ teaspoon||Whole allspice|
|4||Tomatoes -- peeled/1|
|1||Onion -- medium/quartered|
|12||To 15 green stuffed olives|
|1||Garlic clove -- large|
|1 tablespoon||Vegetable oil|
* Or rump roast (Beef Stewed With Tomatoes) Cut meat in 1" X ¼" slices. Place in a large saucepan. Add water and salt to taste. Bring to a boil; reduce heat. Cover and simmer 1 hour. Combine tomatoes, onion and garlic in blender or food processor. Blend until pureed.
Heat oil in a medium saucepan. Add tomato puree, bay leaf, allspice, peppercorns and sugar. Bring to a boil; reduce heat. Simmer uncovered 15 minutes. Add hot tomato puree, olives, capers and salt to taste to beef. Cover and simmer 1 hour. Uncover and simmer ½ hour longer.
Makes 4 to 6 servings. VARIATION: Add 1 large sliced or cubed cooked potato to meat during last ½ hour of cooking time. Ad ¾ cup canned or frozen peas during last 7 minutes of cooking. SOURCE: Mexican Cookery, by Barbara Hansen, c1988 Recipe By :
From: Western Mexican Cookbook