Yield: 1 Servings
|2 pounds||Beef stew meat, cut into 1 inch pieces|
|2 tablespoons||Cooking oil|
|¼ cup||Snipped parsley|
|2 \N||Dried ancho chilies|
|2 \N||Dried pasilla chillies|
|1 can||(16 oz) tomatoes|
|1 medium||Onion, cut up|
|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)