It is the citrus that makes this different and interesting.
Ingredients:
- 4 pound beef (orig recipe says 1 #)
- 1 onion (about 1/2 lb.), chopped
- 1 stalk celery (about 2 oz.), thinly sliced
- 2 tsp dried oregano leaves
- 1 tsp ground cumin
- 1/4 to 3/4 teaspoon hot chili flakes
- 1 can (8 oz.) crushed tomato (in place of tomato sauce)
- 1 Tab Worcestershire
- 1 green bell pepper (about 1/2 lb.), stemmed, seeded, and diced (used a roasted pepper instead)
- 2 fresh jalapeño chilies (about 1 1/2 oz. total), stemmed, seeded, and diced (2 tsp Adobo chili paste)
- 1/2 c dry red wine
- 1 lime+orange juice to make 1/2 c (in place of water)
- 2 Tab tequila (optional)
- (deleted – 1/2 ounce mexican chocolate with cinnamon (or semisweet chocolate with 1/4 teaspoon ground cinnamon), finely chopped)
- garlic salt
Directions:
- Trim an discard all bone, fat and gristle from beef.
- Cut meat into 1″x 2″ pieces
- Put meat in 4 -5 quart pan with 1 c water, onion, celery, oregano, cumin, 1/4 tsp chili flakes.
- Cover and bring to a boil.
- Redue to low and simmer 20 minutes.
- Remove lid and boil on high uncovered until pan is dry and meat browned, stirring often, about 25 minutes
- Add lime juice and enough orange juice to make 1/2 c.
- Stir until dry again, about 4 minutes.
- Add tomatoes, Worcestershire, peppers, 2 c water.
- Simmer until tender about 2 hours.
- Stir in tequila, wine.
- Season with remaining pepper flakes to taste.
Servings: 4?
Source: SparkRecipes as “adjusted” by MLK
