Shredded Beef - Mexican Recipe
Yield: 1 batchRecipe by luhu.jp
Ingredients:
3 1/2 lbs: Beef chuck or pot roast,
1: Green bell pepper, chopped
ds Salt to taste,
1 cup: Tomato sauce,
ds Pepper to taste,
1 tsp: Salt,
1/3 cup: Olive oil,
1/2 tsp: Cumin,
1 cup: Water,
1 tsp: Chili powder,
1 large: Onion, peel and sliced
1: Bay leaf,
2 Cloves: garlic, crushed
1/2 cup: Dry wine,
Directions:
Rub salt and pepper into the meat. Heat a large covered frying pan or
stove top casserole and and a bit of the oil. Brown the meat well on
both sides, then add the water. Cover and simmer until very tender,
about two hours. If the pan dries out during cooking, add more
water. Allow meat to remain in pan juices, covered until cool.
Remove the meat- debone and shred the meat. Set aside in a bowl
along with the juices.
Reheat the pan and add the remaining oil. Saute the onion and garlic
just until clear. Add the green pepper and saute for a few minutes
more. Add the remaining ingredients, including the shredded meat and
juices. Cover and simmer on low heat for 15 to 20 minutes more.
Frugal Gourmet == Courtesy of Dale & Gail Shipp, Columbia Md. ==
Submitted By GAIL SHIPP On 05-15-95
Source from luhu.jp
stove top casserole and and a bit of the oil. Brown the meat well on
both sides, then add the water. Cover and simmer until very tender,
about two hours. If the pan dries out during cooking, add more
water. Allow meat to remain in pan juices, covered until cool.
Remove the meat- debone and shred the meat. Set aside in a bowl
along with the juices.
Reheat the pan and add the remaining oil. Saute the onion and garlic
just until clear. Add the green pepper and saute for a few minutes
more. Add the remaining ingredients, including the shredded meat and
juices. Cover and simmer on low heat for 15 to 20 minutes more.
Frugal Gourmet == Courtesy of Dale & Gail Shipp, Columbia Md. ==
Submitted By GAIL SHIPP On 05-15-95
Source from luhu.jp
Tags
Tex/mexican