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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.
 

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The Chile Pepper Encyclopedia

 

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Page created 2005. Modified March 2007


 

 
 

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