- 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
- 1 x 10 ounce can Mexican green tomatoes and liquid from the can
- 4 medium tomatoes, peeled and coarsely chopped
- 1 bay leaf
- 2 cloves
- ½ teaspoon oregano
- salt, freshly ground pepper
- ½ cup beef stock, more or less
- 2 stale tortillas, or 2 tablespoons masa harina, or 2 tablespoons cornmeal
- Heat the oil in a heavy saucepan or casserole and saute the Onion, garlic, and peppers until the Onion is soft.
- Add the meat and all the other ingredients except the tortillas.
- The liquid should barely cover the meat.
- Add a little more stock, if necessary.
- Cover, and simmer gently until the Beef is tender, about 2 hours.
- If using tortillas soak them in cold water, squeeze tender, about 2 hours.
- If using tortillas soak them in cold water, squeeze them out, and crumble like breadcrumbs.
- Add to the casserole and simmer, uncovered, until the sauce is thickened.
- 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).
- Serve the stew on a bed of Arroz Guatemalteco (rice, Guatemalan-style).
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