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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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This is one of my favorite Mexican dishes. This recipe is from a small town church cookbook I received as a wedding present 26 years ago. You'll find this dish goes together quickly and is very simple. I've made it in a crock pot, on the stove or in the oven. Just adjust the cooking times for your situation. The traditional way to serve this is as a stew with warm flour tortillas on the side. We usually spoon it into the tortilla and eat as a taco with cheese and sour cream. Ingredients:
1 (3 lb) roast, cut into cubes |
1 medium onion, diced |
1/2 cup flour |
1 teaspoon garlic powder |
1/2 teaspoon ground cumin (i use more) |
1 (28 ounce) can diced tomatoes with juice |
2 cups water |
salt and pepper |
4 large jalapenos, chopped (remove seeds and membrane for milder taste) |
Directions:
1. Brown meat and onions together.
2. Add small amount of oil if needed.
3. Add flour and stir well.
4. Add tomatoes and water.
5. Stir and add spices and peppers.
6. Salt and pepper to taste.
7. Let simmer several hours until meat is tender and has a thick sauce.
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