Ingredients:
1 lb boneless beef chuck
1 cup water
6 peppercorns
1/4 medium onions
salt
1 garlic cloves
1/4 teaspoon salt
1 tablespoon vegetable oil
1/2 medium onions, chopped
1 california chili peppers, roasted, peeled ( or 1 roasted and peeled poblano chili, or 1 canned whole green chili)
2 small tomatoes, peeled, chopped ( 1/2 pound)
1/4 teaspoon ground cumin
fresh ground pepper ( to taste)
Directions:
Place meat in large saucepan. Add water, peppercorns, 1/4 onion and salt to taste. Bring to a boil, reduce heat. Cover and simmer until meat is very tender, about 1 1/2 hours.
Cool meat in broth. Drain, reserving 1/3 cup broth. Mash garlic with 1/4 teaspoon salt to make a paste. Heat oil in a large skillet. Add chopped onion and garlic paste. Cook until onion is tender. Cut chili into short strips. Add chili strips and tomatoes to cooked onion.
Cook 3 to 4 minutes. Add meat, cumin and freshly ground pepper to taste. Cook until meat is heated through. Stir in reserved broth. Taste and add salt if needed. Keep warm.
NOTE: Can be served as a main dish or in tacos or other tortilla dishes.
Servings: 4
Time preparation: 15 min.
Time total: 135 min.