Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

1/3 c lard
4 lb beef chuck,cut into 1/2 inc
1 large onion,chopped
3 cl garlic,finely chopped
1 c drained nopalitos (ca,Canned
1 green pepper strips
12 (or fresh) serrano pe,Canned
1 chopped,or 12 tiney green h
1 seeded and,Chopped
2 10-ounce cans mexican green
1 cut-up,fresh tomatillos* (a
1 6-ounce can tomato paste
1 1/2 c beef stock (or beef br)
-Canned
1/3 c fresh coriander (or 1)
-Chopped
1 coriander,Ground
5 t cumin seeds (or groun)
-Crushed
1 1/2 t salt
1/2 t black pepper,Ground

Heat lard in large heavy kettle; add meat, about 1 pound at a time,
removing after each pound is browned. After all four pounds are
browned, put onions and garlic in kettle and cook until soft. Return
all beef to kettle. Rinse cactus pieces in cold water; drain and add
to beef. Also add peppers, green tomatoes, tomato paste, beef stock,
coriander, cumin, salt and pepper. Cover and simmer about 2 1/2
hours. Makes about 2 1/2 quarts. * If using fresh tomatillos,
increase beef stock or broth to 3 cups.

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