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| 3 | pounds | stewing beef | |
| 1 | x | black pepper | to taste |
| 1 | tablespoon | salt | |
| 2 | large | onions | chopped |
| 2 | teaspoons | paprika | |
| 2 | teaspoons | oregano | |
| 12 | ounces | tomato sauce | |
| 1/2 | cup | masa harina | |
| 1 | tablespoon | sweet red bell peppers | dried |
| 1 | dash | bitters | |
| 1 | tablespoon | corn oil | if needed |
| 1/2 | cup | chili powder | |
| 3 | each | sweet bell peppers | |
| 2 | teaspoons | comino | and seeds |
| 2 | teaspoons | cayenne pepper | |
| 2 | cups | chicken broth | |
| 6 | wholes | tomatoes | sliced up |
| 48 | ounces | vegetable juice cocktail | |
| 1 | x | jalapeno peppers | to taste |
| 1 | pinch | nutmeg | |
| 3 | cloves | garlic | chopped, up to 6 cloves |
| 2-3 | each | magnolia leaves |
Brown the meat, work in the spices, onions, and peppers.
Simmer about 30 minutes or until it looks good.
Add tomato sauce, tomatoes, broth and simmer several hours until it looks good.
Add the Masa to thicken the mix and when it's ready, add the bitters and nutmeg to set it off.
You'll know it's ready when you can't identify anything in the pot.
(Get rid of those bay leaf stems) This really goes good with cornbread, but what doesn't?
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You're making pastry cream for a banana cream pie for dessert tomorrow. Chilling it overnight should render it appetizingly ...
its great, you have to try it!!!!