Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb To 4 tbsp vegetable oil
1 c Chopped onion
2 cl Garlic; minced
1 ea Bell pepper; seeded and
-chopped
2 ea Fresh serrano chiles; seeds
-and stems removed, chopped
-or substitute jalapenos
3 lb Boneless beef; cut into 1-
-inch cubes
1/2 ts Salt
1/4 ts Freshly ground black pepper
10 oz Fresh tomatillos; husks
-removed, and diced -OR-
10 oz Can tomatillos
3 ea Tomatoes; peeled chopped
1 ea Bay leaf
1/4 ts Ground cloves
1 ts Oregano
3/4 c Beef stock
2 ea Tortillas
Water for soaking

Heat the oil in a heavy casserole and saute the onion, garlic, and
the peppers. Push the mixture to one side of the casserole, and add
the beef and brown it lightly. Mix the meat and the sauteed onion,
and add the remaining ingredients, except the water and the tortillas.
Bring the mixture to a boil, reduce the heat to a simmer, cover, and
gently simmer for 2 hours.
Soak the tortillas in cold water for a few minutes. Squeeze the
water out and finely crumble the tortillas into the beef. Stir the
crumbled tortillas into the beef and simmer for a few minutes until
the meat mixture thickens.

Authors' heat scale: Medium

_Hot and Spicy Latin Dishes_ from Chili Pepper Magazine Dave DeWitt,
Mary Jane Wilson, Melissa T. Stock Prima Publishing, 1995 ISBN
1-55958-484-X Typos by Jeff Pruett
Submitted By JEFF PRUETT On 08-17-95

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