This Mexican recipe is a thick meaty stew. It is delicious, even to a person who is not usually a fan of Mexican spicy foods. "The trick lies in cooking the meat until it is almost falling apart, then teasing it into shreds with two forks. Prepare the meat first." I didn't have any steak on hand, so I used ground beef, and it was very tasty like that!
1kg (2lb) chuck steak, cubed (or ground beef)
1 large onion, sliced
2 cloves garlic, finely chopped
2 tablespoons vinegar
2 cups water or beef stock
1 can (or 500g/1lb fresh) tomatoes
Bring meat to a boil with all other ingredients except the tomatoes. Cover and simmer over very low heat for 2-3 hours (using ground beef shortens this time dramatically as it only needs to simmer until the ground beef is cooked through). After the first hour, add the tomatoes: they should simmer with the meat for at least 45 minutes (even if you use ground beef - this is to make the flavour better). Meanwhile, prepare the following;
2 capsicums, one red and one green (bell peppers)
2 boiled potatoes
2 tablespoons olive oil
De-seed, de-vein and slice the peppers. Slice the potatoes. Fry them both together in the oil in a skillet or frying pan until the peppers are tender, then add to the meat. Cook very gently until the liquid has almost all evaporated.
Serve with boiled rice or tortillas - or boiled potatoes if you're not too much of a traditionalist when it comes to Mexican foods!
*From Mexican Cooking by Roger Hicks
Due to unfortunate circumstances, my private blog, our family blog, and my children's blogs are no longer public blogs. If you would like to read any of those blogs, please email me at firstname.lastname@example.org so I can send you an invitation to read any blog you are interested in.