2 pound boneless beef
2 cups beef broth
1 tablespoon vegetable oil
2 tablespoons of tomato paste
2 cloves of garlic, peeled and quartered
3 / 4 teaspoon salt
1 ui, peeled and sliced
2 teaspoons chili powder (Ancho of New Mexico) or replacement of 1 / 2 Width in 1 / 2 chipotle powder
1 teaspoon cumin
2 green chillies, roasted and peeled
1 / 8 teaspoon black pepper
Meel of maïs tortilla's
2 Shipping tomato
1
Make the meat clean.
2
Fry the meat in a large (3-4 quarter) Stockpot.
3
Put the fat away.
4
Add oil to the pan.
5
Cut the meat into 1 1 / 2 "cubes.
6
Set aside.
7
Chop the garlic, onion and chilies together.
8
Peel the tomatoes. To add to the onion mixture.
9
Heat the fat in the stockpot.
10
Fry the meat over high heat until browned on all sides.
11
Reduce heat.
12
Add the tomato and onion mixture.
13
Add all remaining ingredients, except the tortillas.
14
Covering.
15
Simmer until meat is tender and the liquid is a rich sauce.
16
Spices.
17
Serve with tortillas.
Ingredients
2 pound boneless beef
2 cups beef broth
1 tablespoon vegetable oil
2 tablespoons of tomato paste
2 cloves of garlic, peeled and quartered
3 / 4 teaspoon salt
1 ui, peeled and sliced
2 teaspoons chili powder (Ancho of New Mexico) or replacement of 1 / 2 Width in 1 / 2 chipotle powder
1 teaspoon cumin
2 green chillies, roasted and peeled
1 / 8 teaspoon black pepper
Meel of maïs tortilla's
2 Shipping tomato