Serves 6 to 8
There are numerous versions of this tasty beef stew across the many states of Mexico. This particular rendition is from the northern state of Sonora and was passed down to Miguel from his beloved grandmother. In Arizona, where he grew up, it is often used as the hearty filling for burritos and tacos made with flour tortillas, the perfect portable meal.
2 pounds round steak,
cut into 1-inch chunks
4 tablespoons all-purpose flour
2 tablespoons vegetable oil
Half of a large white onion, sliced
2 medium tomatoes, chopped
1/2 cup chopped cilantro leaves
2 poblano chiles, roasted, peeled, seeded, and cut into 1/4-inch strips,
or 4 serrano chiles, chopped (or fewer for a milder dish)
1 cup beef broth
1 teaspoon sea salt or to taste
Frijoles Refritos (refried beans, see book for recipe)
Arroz Mexicano (Mexican rice, see book for recipe)
Dredge meat chunks in flour, coating well. In a heavy, 12-inch, deep-sided skillet or Dutch oven, heat the oil over medium heat and brown the meat thoroughly, stirring often, about 6 to 10 minutes. Add the onion, tomatoes, cilantro, and chiles and sauté, for 3 to 4 minutes. Add beef broth, reduce heat to low, cover, and cook for 1 hour to 1 hour and 20 minutes, or until the beef is tender and the mixture has cooked down to a thick sauce. Add salt. Serve in individual serving bowls with Frijoles Refritos, Arroz Mexicano, and flour tortillas.
Fonda San Miguel:
Thirty Years of Food and Art
by Tom Gilliland and Miguel Ravago
Text by Virginia B. Wood
Pages: 240; Color Photos: 140
Recipe reprinted by permission.
This page modified February 2007
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