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Wednesday, March 9, 2011

Carne en Adobo

Beef in Tomato and Pepper Sauce

1/4 cup peanut oil
1 med onion finely chopped
2 cloves garlic
2 red or green bell peppers seeded & chopped
1 fresh hot red or green pepper seeded & chopped
3 lbs lean boneless beef chuck cut into 1 inch cubes
A 10 oz can Mexican green tomatoes w/ liquid
4 med tomatoes peeled and coarsely chopped
1 bay leaf
2 cloves
1/2 tsp oregano
Salt and Pepper
1/2 cp beef stock more or less
2 stale tortillas, or 2 Tbs masa harina or
2 TBs cornmeal

Heat oil in heavy saucepan or casserole and saute onion garlic and peppers until the onion is soft. Add the meat and the other ingredients except the tortilla. The liquid should barely cover the meat. Add a little more stock if necessary. Covered simmer gently until the beef is tender, about 2 hours. If using tortillas soak in cold water, and crumble like bread crumbs. Add to the casserole and simmer uncovered, until the sauce is thickened. If using masa harina or cornmeal mix with a little cold water and stir into the stew, cooking just until the sauce is thickened. Serve stew on a bed of rice.

Originally posted 3/09/08

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