Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Beef stew meat, cut into 1 inch pieces |
| 2 tablespoons | Cooking oil |
| 3 cups | Water |
| ¼ cup | Snipped parsley |
| 2 teaspoons | Salt |
| ⅛ teaspoon | Pepper |
| 2 \N | Dried ancho chilies |
| 2 \N | Dried pasilla chillies |
| 1 can | (16 oz) tomatoes |
| 1 medium | Onion, cut up |
| ½ cup | Water |
| 2 tablespoons | Sesame seed |
| 2 \N | Cloves garlic |
| 1 teaspoon | Instant beef bouillon grandules |
| ⅛ teaspoon | Ground cumin |
| 2 mediums | Zucchini or summer squash, cut up (1 pound) |
| 3 smalls | Potaotes, peeled and quartered |
| 2 \N | Ears fresh corn, cut into 1 inch pieces |
>From Better homes and Gardens Mexican cook book note: substitute 1 teaspoon crushed red pepper for the dried ancho and pasilla chilies.
In Dutch oven or heavy skillet, brown meat, half at a time, in hot oil.
Return all meat to Dutch oven. Add the 3 cups water, parsley, salt and pepper. Cover , simmer 1½ hours. Cut ancho and pasilla chilies open.
discard stems and seeds. Cut chilies into small pieces with scissors or a knife. Place in a bowl, cover with boiling water and let stand 45- 60 minutes. Drain.
In blender container place undrained tomatoes, drained chilies or crushed red pepper, onion, the ½ cup water, sesame seed, garlic , bouillon granules and cumin. Blend till nearly smooth. Add to beef mixture along with squash, potatoes and corn. Cover and simmer 25-30 minutes or until meat is tender and vegetables are done. Season to taste with salt and pepper. Makes 8-10 servings.
Posted to Recipe Archive - 22 Sep 96 From: hohzo <rtrent@...>
Date: Thu, 5 Sep 1996 21:04:28 -0500 (CDT)