Carne en jocon (guatemalan beef in tomato & chile sauce)
6 servings
Ingredients
| Quantity | 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 |
| Water for soaking | ||
Directions
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