I grew up with this recipe as a very big staple in our meal regime. We would eat this at least two times a month, with tortillas and fresh Spanish rice and refried beans just like mom would make it. But I know perfectly well that it’s not easy cooking like your mom or grandma but I decided to try my hand at it anyway, to remake this classic Tex-Mex recipe. Note: This goes excellent with my Simple Spanish Rice. Serves 4.
400-500g (14-16oz) cubed beef
½ green pepper
½ tsp. cumin
1 tsp. chili powder
3 garlic cloves
2 tbsp. flour
2 c water
1 beef stock cube
Freshly ground pepper
2 tbsp. tomato puree
1 tbsp. olive oil
Dice the beef if not in cubes.
Slice onion, pepper, chili, and garlic.
Prepare the stock 1 cube to 2c water.
Heat the oil in a large sauté pan.
Throw the beef, onions, pepper, chili and garlic in. Sauté for 5-7 minutes until meat browns.
Add the flour and spices, and cook for a further 5 minutes, being careful not to burn the flour.
Add half the stock and tomato puree and stir, add as much stock as you need to get to the thickness you like (I start off with half the stock to make sure it doesn’t get too thin).
Simmer on the hob for about 15-20 minutes until meat is completely cooked through and tender.
Serve with tortillas and my Simple Spanish Rice.
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