2 pounds beef shoulder or bottom round stew meat — cut in 1
1/2 ” cubes
Salt and pepper 3 tablespoons olive oil — vegetable oil or
lard 2 onions chopped — about 1 1/2 cups
2 jalapeno peppers — seeded and chopped
2 tablespoons ground cumin
2 tablespoons chipotle chili paste*
2 tablespoons garlic — chopped
1/2 cup crushed tomatoes
1/4 cup grits
2 cups water
1/4 cup roughly chopped cilantro leaves
1/2 cup chopped scallions
Sour cream Corn tortillas — toasted and crumbled
1. Season the meat with salt and pepper and saute in one layer in the bottom o f a large heavy earthenware casserole stew pot in the oil until well browned. 2. Remove the meat and set aside in a bowl. Add the onions and jalapeno to th e pot and brown until golden. 3. Add the meat when the onion has begun to car amelize, sprinkle with the cumin, stir in the chipotle, garlic, tomatoes, grits , and water. 4. Bring to the boil, reduce to a simmer and allow to cook gentl y until tender about 1 1/4 hours. 4. Adjust the seasoning and serve with cila ntro, scallions, sour cream and tortilla sprinkled on top.
Notes: * (2 to 3 dried chipotle peppers, soaked, seeded and pureed) Formatted f or MC by Recipelu <recipelu@recipelu.com>
By RecipeLu <recipelu@interlog.com> on Jun 07, 1998.