El Charro Chile Con Carne
Source of Recipe
the web
List of Ingredients
3 lb Beef roast (eye of round or
Brisket)
1 Cup Flour
1 Tbsp Salt, or to taste
1 Tsp Pepper
1/2 Cup Oil
3 Cup Salsa De Chile Colorado
1 Tbsp Garlic puree, *
1 Tsp Oregano
Recipe
* Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 cups of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator.
This is the basic meat preparation that we serve in bowls along with tortillas, on combination plates or as filling for Burros, Chimis, Chalupas, Enchiladas and Tamales.
Cut meat into 1-inch pieces and place, a handful at a time, into a paper bag containing flour, salt and pepper. Shake well. Repeat with remaining beef.
In a large skillet, heat oil. Add beef, a batch at a time so that the skillet is not crowded, and brown slowly. Add Salsa De Chile Colorado, garlic and oregano. Cook over low heat 1 hour or longer, until meat is tender, stirring frequently to prevent scorching. Add a little hot water if necessary.
Serves 6.
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