Recipe: Guatemalan Beef in Tomato and Chile Sauce

Cookbook

Guatemalan Beef in Tomato and Chile Sauce

Carne en Jocon

Guatemala
Makes 6 to 7 servings
Heat Scale: Medium

This spicy beef dish is found throughout Guatemala; it is a famous and traditional favorite that is usually served with hot rice. The tomatillos add an interesting taste dimension with a hint of lemon and herbs.

3 to 4 tablespoons vegetable oil
1 cup chopped onion
2 cloves garlic, minced
1 bell pepper, seeded and chopped
2 fresh serrano chiles, seeds and stems removed, chopped
(or substitute jalapeños)
3 pounds boneless beef, cut into 1-inch cubes
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
10 ounces fresh tomatillos, husks removed, diced
(or substitute one 10-ounce can tomatillos)
3 tomatoes, chopped
1 bay leaf
1/4 teaspoon ground cloves
1 teaspoon oregano
3/4 cup beef stock
2 small corn tortillas

Heat the oil in a large, heavy skillet over medium-high heat and add the onion, garlic, and peppers. Cook until the onion is softened, about 5 minutes. Push the mixture to one side of the skillet and add the beef. Cook the meat, stirring, until lightly browned, about 5 minutes. Mix together the meat and the onion mixture.

Add the remaining ingredients, except the tortillas, and bring the mixture to a boil. Reduce the heat to low, cover, and simmer gently for 2 hours.

Soak the tortillas in cold water to cover for a few minutes. Squeeze the water out and finely crumble the tortillas onto the beef. Stir the crumbled tortillas into the beef and simmer until the meat mixture thickens, about 3 minutes. Remove the bay leaf before serving.

from:
The Chile Pepper Encyclopedia

Everything You'll Ever Need to Know About Hot Peppers,
with More Than 100 Recipes
by Dave DeWitt
William Morrow & Co. 1999, 2003
$19.95; paperback
ISBN: 0756754038
Recipe reprinted by permission.

Buy The Chile Pepper Encyclopedia