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- Mexican Beef Dish
Serves/Makes:6 or more
- 2 lbs (.9 kg). beef stew meat
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tbsp (15 ml) vinegar
- 1 tsp (5 ml) salt
- 1/8 tsp (1 ml) pepper
- 1-1/2 cups (350 ml) water
- 1 can chopped green chilies
- 2 tbsp (30 ml) chili powder
- 2 tsp (10 ml) dried oregano
- 1 tsp (5 ml) ground cumin
- 12 10-inch flour tortillas
- oil or fat for frying
- shredded lettuce
- diced tomatoes
- sour cream
- pico de gallo or salsa, optional
- In medium saucepan combine all ingredients except tortillas.
- Bring to boiling.
- Cover; reduce heat and simmer about 2 hours or till meat is very tender.
- Uncover and boil rapidly about 15 minutes or until water has almost evaporated.
- Watch closely and stir near end of cooking time so meat doesn't stick.
- Remove from heat.
- Using 2 forks: shred meat very fine.
- Spoon about 1/4 cup (60 ml) meat mixture onto each tortilla, near one edge.
- Fold edge nearest filling up and over filling just till mixture is covered.
- Fold in the two sides envelope fashion, then roll up.
- Fasten with wooden pick, if needed.
- In heavy skillet or sauce pan fry filled tortillas in 1/2 inch hot fat about 1 minute on each side or till golden brown.
- Drain on paper towels.
- Keep warm in 300 degree (150 C.) oven while frying remaining chimis.
- Garnish with shredded lettuce, tomatoes, sour cream, etc.
- This recipe takes some practice but it is worth all of the trouble.
I have made it and had requests for it for years. ENJOY!!!!
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