Guatemalan Beef in Tomato and Chile Sauce
Carne en Jocon
- Makes 6 to 7 servings
- Heat Scale: Medium
This spicy beef dish is found throughout Guatemala; it is a famous and traditional favorite that is usually served with hot rice. The tomatillos add an interesting taste dimension with a hint of lemon and herbs.
- 3 to 4 tablespoons vegetable oil
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 bell pepper, seeded and chopped
- 2 fresh serrano chiles, seeds and stems removed, chopped
- (or substitute jalapeños)
- 3 pounds boneless beef, cut into 1-inch cubes
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 10 ounces fresh tomatillos, husks removed, diced
- (or substitute one 10-ounce can tomatillos)
- 3 tomatoes, chopped
- 1 bay leaf
- 1/4 teaspoon ground cloves
- 1 teaspoon oregano
- 3/4 cup beef stock
- 2 small corn tortillas
Heat the oil in a large, heavy skillet over medium-high heat and add the onion, garlic, and peppers. Cook until the onion is softened, about 5 minutes. Push the mixture to one side of the skillet and add the beef. Cook the meat, stirring, until lightly browned, about 5 minutes. Mix together the meat and the onion mixture.
Add the remaining ingredients, except the tortillas, and bring the mixture to a boil. Reduce the heat to low, cover, and simmer gently for 2 hours.
Soak the tortillas in cold water to cover for a few minutes. Squeeze the water out and finely crumble the tortillas onto the beef. Stir the crumbled tortillas into the beef and simmer until the meat mixture thickens, about 3 minutes. Remove the bay leaf before serving.
- The Chile Pepper Encyclopedia
Everything You'll Ever Need to Know About Hot Peppers,
with More Than 100 Recipes
- by Dave DeWitt
- William Morrow & Co. 1999, 2003
- $19.95; paperback
- ISBN: 0756754038
- Recipe reprinted by permission.
- Shrimp Piri-Piri
- Madagascar Hot Mango Salad
- Guyanese Garlic-Chile Pork
- Guatemalan Beef in Tomato and Chile Sauce
(Carne en Jocon, Guatemala)
Page created 2005. Modified March 2007