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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 x ca. 450 g | Stew meat |
| 2 Esslöffel | cooking oil |
| 3 x ca. 30 g | Tomato paste (optional not recommended) |
| 10 1/2 x ca. 30 g | Beef broth bouillon |
| 1/2 Teelöffel | black pepper |
| 2 | Cloves garlic crushed |
| 1 Teelöffel | chilli powder |
| 1/2 Teelöffel | cumin |
| 2 klein | Chiles serranos, chopped |
| 3/4 Tasse | water |
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Brown meat in oil until brown on all sides. Pour off grease. Add tomato paste [optional], beef broth, salt and pepper, garlic, chili powder, cumin, chile peppers, and water. Bring to boil and then turn very low, cover, and simmer about one and one-half hours, or until meat is tender. {crockpot!}
Dissolve about one teaspoon cornstarch in small amount of cold water and slowly pour into stew, which is simmering, until proper thickness of gravy is obtained. Serve with rice. (or on tortilla with bean and guacamole-flour tortilla that is)
This one came from "The World of Mexican Cooking" by Mary Margaret Curry Galahad Books (1971)New York City!!
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