Carne en Jocon

Description

Beef in Tomato and Pepper Sauce. Here is a unique soup for all you adventurous chefs:) Please do not let your plantains turn yellow-black because they turn sweet. Must use green plantains.

Ingredients

• 1 medium onion, finely chopped
• 2 cloves garlic, chopped
• 2 red orgreen 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

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 the meat.
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).