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| 3 Teelöffel | Serrano chiles; chopped fine |
| 2 x ca. 450 g | Flank steak |
| 1 gross | Onion coarsely chopped |
| 1 | Bayleaf |
| 2 Tasse | water |
| 1 Teelöffel | salt |
| 20 Milliliter | garlic finely chopped |
| 2 | Bell peppers finely chopped |
| 2 Esslöffel | olive oil |
| 4 gross | Tomatoes peeled, chopped |
| 1/4 Teelöffel | cinnamon |
| 1/2 Teelöffel | cloves ground |
| 2 | Carrots diced |
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Simmer the steak, half the onion, salt, and the bay leaf in the water for an hour and a half or until the meat is tender. Remove the steak, strain the liquid, and reserve the stock. Cut the steak into strips 1/4 inch wide by 2 to 3 inches long.
Saute the remaining onion, chiles, garlic, and bell pepper in the olive oil until soft. Stir in the tomatoes, cinnamon, cloves, and the carrots. Cook until the vegetables begin to break down and the mixture is thick.
Add the meat to this sauce along with a cup of the reserved stock and cook until the meat is thoroughly heated.
Serve with rice.
Heat Scale: 3
Gerlach, 1984.
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