Hay No C!!!
Notes: Feeds 6-8 persons
Ingredients:2 lb (1 Kg) of beef
10 corn tortillas
25 mint leaves (yerbabuena)
4 medium tomatoes
2 medium onions
2 green pepper (chiltomas)
1 garlic clove
1/4 teaspoon of achiote
3 bitter orangesPreparation:
1- Wash the meat with the bitter orange juice and cook with garlic, onion and green pepper until tender.
2- Turn off the heat and take out the meat, leaving the sauce. Put thetortillas in the soup and when soft, break them into a small pieces.
3- When the meat has cooled off, pull in pieces by hand.
4- In a saucepan lightly fry the tomatoes, onions and green pepper. After10 min. add meat, soaked tortillas and mint (yerba buena).
5 - Cook on low during 15 minutes, add bitter orange juice tossing gently
Indio Viejo
(serves 8)
Difficulty: Easy
Preparationtime: 20 minutes
Cooking time: 2 and a half hours (including simmering)
Ingredients
•2 pounds of beef (such as flank or skirt steak)
•4 medium tomatoes, diced
•2 red peppers, sliced
•2 mediumonions, diced
•1 tsp achiote paste (substitute paprika if you cannot find achiote at a local Latin market)
•1 bunch (about a cup) of fresh mint, minced
•juice of 3-4 sour oranges (substitute juice of2 oranges and 3 limes)
•1 cup tortilla dough (substitute half cup of corn meal)
•Salt to taste
Procedure
1.Add one of the onions to a preheated saucepan and saute until soft. Add the meat, orangejuice, and enough water to cover the meat. Bring to a boil, reduce heat and simmer until tender (about two hours.)
2.Remove meat and onions and allow to cool.
3.In a food processor (or a bowl) addtortilla dough and a couple cups of water. Blend until there are no lumps. If you are using corn meal, you may skip this step.
4.Add tomatoes, onion, peppers, achiote paste, and tortilla dough...
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