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Soups and Stews


3 Anchos
3 Mulatos
6 lb roast (bottom round)
3 onions
4-5 cloves garlic rough chop
6-8 carrots rough chop
6 potatoes rough cube
6 stalks celery rough chop
1 lg can tomatoes (rough chop)
1 can tomato sauce
3 Tbsp shortening
48 oz beef broth
red wine to taste
6 bay leaves
3-5 Tbsp mexican oregano
mushrooms (optional)

Remove stem and 1/2 seeds of the peppers, tear into pieces and soak in warm water for at least 1 hour. Trim fat from the roast (save) and cut into large cubes. Place in plastic bag, ground pepper, salt, garlic, chipolte powder and red wine. Shake as soak overnight.

Render the beef fat (discarding leftover fat pieces). Add shortening. Brown the beef cubes and set aside. Puree the peppers with 1 cup of the liquid, if is real thick add a bit more liquid. Add the garlic/onion to the drippings and soften, add the pepper puree, beef broth and stir. Add the beef, remaining vegetables (carrots, celery, potatoes). Add the tomatoes and tomato sauce. Add the bay leaves, oregano and somer red wint. Cook on low 6 hours stirring frequently. At about 4 hours add the mushrooms, At 4-5 hours taste and reseason. If its bitter add 1-2 Tbsps of brown sugar. Reseason once more at 5+ hours.

Unrated