lundi 28 décembre 2015

Real Texas Chile

40 dried cayenne or tabasco chili peppers
3 dried ancho (poblano) peppers (See Note)
2 ½ pounds beef round steak, cut into ½-inch cubes
2 tablespoons cooking oil
1 medium onion, chopped
2 cloves garlic, minced
1 ½ teaspoons ground cumin
1 10 ½ ounce can condensed beef broth
1 soup can (1 1/3 cups) water
½ teaspoon dried oregano

How to make it :

Crush hot chili peppers.
Remove stems and seeds from ancho peppers; cut into 1-inch pieces.
Place all peppers in a blender or food processor. Blend until ground fine.
In a large saucepan, brown half of the meat in oil.
Remove with slotted spoon and set aside.
Add remaining meat, onion, garlic, cumin, and ground chili peppers; cook until meat is brown.
Return all meat to saucepan.
Stir in beef broth, water, and oregano. Bring to a boil; reduce heat and simmer, uncovered, for 1 ¼ hours.

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