Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 tb Vegetable oil 2 Ripe yellow-to-black
2 lb Boneless chuck steaks, cut -plantains, peeled chopped
-into 1/2" cubes 4 Garlic cloves, minced
2 cn Beef broth (14.5 oz) -OR
1 Bay leaf 1/2 Clove elephant garlic,minced
1 1/2 c Chopped onion 1 c Diced tomatoes
1/4 t Pepper 2 t Capers
1 Fresh anaheim chile, seeded 1 pk Black beans, cooked (11 oz)
-and finely chopped -according to package
2 Fresh or dried serrano, -directions and drained
-jalapeno or pasilla chile; 1 cn Chopped pimiento, drained
-if dried, rehydrate -(2 oz)
-according to package Hot cooked rice
-directions

Heat 2 tablespoons vegetable oil in a large Dutch oven. Add chuck
steak. Brown meat on all sides. Drain off fat. Add beef broth, bay
leaf, half of the onion and pepper. Bring to boiling. Reduce heat.
Cover and simmer 1 to 1 1/2 hours or until meat is very tender.
Transfer meat to a plate with slotted spoon, reserving juices. Cover.

Measure 1 1/2 cups juices, adding water, if necessary. In a large
skillet, heat 1 tablespoon oil. Add chiles, remaining onions and
garlic. Saute 2 minutes. Add 1 tablespoon more oil and plantains.
Saute 5 minutes. Stir in measured juice, tomatoes and capers. Bring
to boiling. Reduce heat and simmer, covered, for 15 minutes. Add meat
to cooked black beans. Cook until heated through. Taste for
seasoning. Spoon mixture into serving dish. Sprinkle on pimiento.
Serve over hot cooked rice. Submitted By MICHAEL ORCHEKOWSKI On
11-27-94

Browse by categories