Recipe: Beef with Green Chile (Mexican)

BEEF WITH GREEN CHILE

2 1/4 lb stewing beef with some fat, cut into 1/2-inch cubes
2 tsp salt (or to taste)
3 cloves garlic, finely chopped
2 cups water
3 tbsp safflower oil
1 medium white onions, finely chopped
1 1/2 tbsp flour
12 Anaheim chili peppers, charred & peeled, cut into squares
2 small tomatoes, broiled and chopped
Wheat tortillas (for serving)

Put the meat in a heavy pan in no more than two layers. Add salt, garlic and 1/2 cup of water; cover and cook over a very low flame until the meat is almost tender, the liquid has evaporated and the fat has rendered out - about 1 hour. It may be necessary to add a little more water to prevent the meat from sticking. On the other hand, if there is too much liquid as the meat approaches the correct point of tenderness, remove the cover, raise the heat and reduce rapidly). Shake the pan and turn the meat over from time to time.

Add enough oil to the fat in the pan to make about 3 tbsp. turn the heat to medium; add the onion and brown the meat lightly.

Sprinkle the flour into the pan and let it brown lightly, stirring constantly.

Add the chiles, tomatoes, 1 1/2 cups water; cover the pan and cook over low heat for another 20 minutes. At the end of the cooking time, there should be some liquid in the pan but it should not be soupy; it may be necessary to add a little more water during the cooking time.

Adjust the seasoning and serve hot with wheat tortillas.

Makes 6 servings
Source: Mexican Regional Cooking by Diana Kennedy