Carne en adobo PDF Print E-mail

Carne en Adobo (Beef in Tomato and Pepper Sauce - Guatemala)

1/4 cup vegetable oil
1 medium onion, chopped
3 cloves garlic, chopped
2 red peppers, seeded and chopped
3 pounds lean boneless beef chuck, cut into 1-inch cubes
10 ounces canned tomatillos
4 medium tomatoes, coarsely chopped
1 bay leaf
2 cloves
1/2 teaspoon oregano
Salt and pepper
1/2 cup beef stock
2 stale flour tortillas

Heat oil in saucepan and saut? onion, garlic and pepper until onion is soft. Add meat and everything else except tortillas. Add more stock if needed so liquid barely covers meat. Cover, simmer gently 2 hours until beef is tender.

Soak tortillas in water, squeeze them out and crumble. Add to casserole and simmer uncovered until sauce thickens.

Serve with Arroz Guatemalteco.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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