Carne en Jocon

Description
Here is a unique soup for all you adventurous chefs:) Please do not let your plantains turn yellow-black because they will turn sweet. Must use green plantains.

Ingredients

 * 1/4 cup peanut oil
 * 1 medium onion, finely chopped
 * 2 cloves garlic, chopped
 * 2 red or green bell peppers, seeded and chopped
 * 1 fresh hot red or green pepper, seeded and chopped
 * 3 pounds lean, boneless beef chuck, cut into 1-inch cubes
 * a 10-ounce can Mexican green tomatoes and liquid from the can
 * 4 medium tomatoes, peeled and coarsely chopped
 * 1 bay leaf
 * 2 cloves
 * 1/2 teaspoon oregano
 * salt, freshly ground pepper
 * 1/2 cup beef stock, more or less
 * 2 stale tortillas, or 2 tablespoons masa harina, or 2 tablespoons cornmeal

Directions

 * 1) Heat the oil in a heavy saucepan or casserole and saute the onion, garlic, and peppers until the onion is soft.
 * 2) Add the meat and all the other ingredients except the tortillas.
 * 3) The liquid should barely cover themeat.
 * 4) Add a little more stock, if necessary.
 * 5) Cover, and simmer gently until the beef is tender, about 2 hours.
 * 6) If using tortillas soak them in cold water, squeeze tender, about 2 hours.
 * 7) If using tortillas soak them in cold water, squeeze them out, and crumble like breadcrumbs.
 * 8) Add to the casserole and simmer, uncovered, until the sauce is thickened.
 * 9) If using masa harina or cornmeal, mix it with a little cold water and stir into the stew, cooking just until the sauce is thickened (cornmeal will take a few minutes longer to thicken).
 * 10) Serve the stew on a bed of Arroz Guatemalteco (rice, Guatemalan Style).