Description:

Mexican Beef Dish

Serves/Makes:6 or more

Ingredients

• 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
• Garnish:
• shredded lettuce
• diced tomatoes
• sour cream
• pico de gallo or salsa, optional

Preparation

• 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.

Comments

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!!!!