Makes 4 to 5 servings
This popular Mexican/Texan dish is usually served with gucamole (seasoned avacado pulp with jalapeño) along with sour cream and if desired tomato salsa along with a side dish of grated cheddar cheese .
- 2 tbsp (25 ml) vegetable oil or bacon fat
- 2 tsp (10 ml) cumin seeds or powdered
- 2 or 3 tsp (10 to 15 ml) Mexican chili powder
- 1 lb (450 g) beef chuck or round, cut into 1/2-in/1 cm pieces or hamburger meat
- 2 medium onions, coarsely chopped
- 3 or 4 garlic cloves, minced
- 2 fresh tomatoes, chopped or l cup (250 ml) canned tomatoes, slightly drained
- 1 cup (250 ml) water
- 1 tsp (5 ml) oregano
- 1 to 3 jalapeno peppers, chopped as to taste
- Season with salt and pepper to taste
- 2 cups (500 ml) cooked or canned pinto or kidney beans
1. On medium-high heat, heat oil or fat in heavy saucepan add and fry cumin, chili powder and meat; sauté until all meat pinkness has gone.
2. In blender or food processor, puree onion, garlic and tomatoes. Add to meat with water and oregano. Simmer 1 hour, semi-covered. Add jalapeno peppers the last 10 minutes of cooking. Season. Add beans or serve beans separately.
Guacamole
- 1 ripe avocado, halved, pit removed
- 1 tbsp fresh lemon or lime juice
- 1 garlic clove, finely chopped
- 1/2 or 1 jalapeno pepper, chopped
- 1/4 cup finely chopped fresh cilantro
- 1/4 tsp salt, or to taste
Spoon the avocado out of the skins into a bowl and mash with a fork until it is slightly lumpy. Stir in the lemon or lime juice, garlic, jalapeno and cilantro. Taste for salt. If you are not using the guacamole immediately, cover it tightly to keep the air from causing the avocado to darken. Keep chilled and if the mixture does darken, just stir it. Guacamole will keep for 4 days.
