14 de enero de 2016

Classic Mexican Chile RECIPE FOR YOU TODAY


Classic Mexican Chile Recipe 

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Prep time:  
Cook time:  
Total time:  
 
Ingredients
  • 1,7 pounds beef tenderloin or shoulder blade
  • 1 cup beef or chicken broth
  • 2 large onions, chopped
  • 6 ounces canned tomatoes, mash
  • 1-2 clove garlic, minced
  • Oil
  • Chili (3 ounces of green hot pepper), chopped
  • 1 jalapeno pepper, chopped
  • 2 tsp chile powder (pepper slightly pungent)
  • tsp chile powder (hot pepper)
  • 2 tbsp ground cumin
  • 1 tbsp ground oregano
  • Salt and pepper to taste
  • Thyme
Instructions
  1. Cut meat into small pieces. Season with salt and pepper.
  2. Brown in oil in Dutch oven or fry pan with a thick bottom over medium heat until the meat is dark brown.
  3. Transfer the meat to a separate bowl, to keep meat broth.
  4. In a frying pan add the onions and garlic. Brown over medium heat for 10 minutes heat until dark brown in color-intensive stirring. Then add tomato puree, broth and bring to a boil.
  5. Add meat and meat broth, bring to a boil again. Reduce heat; cover and simmer about 1 hour, stirring occasionally.
  6. Add chili, jalapeno pepper, chile powder, oregano and 1 tbsp cumin. Simmer gently about 45 minutes, stirring occasionally.
  7. Then add 1 tbsp cumin and simmer gently about 25 minutes until thickened to desired consistency.
  8. Serve as a separate dish or as a main dish with side dish (rice, for example). Sprig of thyme to decorate.

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