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Prep Time: 120 Minutes Cook Time: 45 Minutes |
Ready In: 165 Minutes Servings: 6 |
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This dish is fairly simple, although takes a little bit of prep time. My mother used to make this pretty frequently. It calls for a Dutch Oven, but I imagine one could find a way around that. I like to serve with tortillas. Great leftover as well! Ingredients:
1 1/2 lbs round steaks, cut into bite-size pieces |
1/2 cup water |
2 teaspoons salt |
1/4 teaspoon pepper |
1 bay leaf |
2 medium onions, sliced end to end |
2 garlic cloves, chopped |
2 tablespoons olive oil (less if using non-stick cookware) |
1 (4 ounce) can green chilies, chopped |
3 medium chopped tomatoes |
2 green peppers, cut into 1/2 inch squares |
1 -2 cup white rice (depending on preference for plating) |
Directions:
1. Heat beef, water, salt, pepper, and bay leaf to boiling in Dutch oven; reduce heat.
2. Cover and simmer until beef is tender, 1-2 hours (add water if necessary).
3. Remove beef and cool slightly.
4. Pour broth into a container.
5. Cook and stir onions and garlic in oil until onions are tender. Pull beef apart and into shreds.
6. Stir beef, onions, garlic, chilies, reserved liquid and the remaining ingredients into broth. Heat to boiling, reduce heat, and simmer uncovered 30 minutes.
7. Serve over rice.
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