Title: Carne De Res Con Nopalitos
Categories: None
Yield: 1 Servings

3 lb Beef; cut in 2inch, (5cm)
-cubes
4 tb Olive oil or lard
1 lg Onion; finely chopped
2 Cloves garlic; finely
-chopped, up to 4
1 cn Or bottle nopalitos
1 cn (10 oz) tomatillos
3 Fresh serrano chiles;
-chopped, or 6 canned
4 tb Tomato puree; (paste)
1 c Beef stock; (boullion)
1 Handful fresh coriander;
-(cilantro), chopped
Salt & pepper

Fry the beef in the lard or oil, a few cubes at a time, until well browned.
Transfer to a flame proof casserole (or Dutch oven). In the same fat, fry
the onion & garlic until golden. Add to the beef.

Drain the Nopalitos, & rinse thoroughly. Add to the beef, onions & garlic
with the other ingredients (don't drain the tomatillos). Bring to the boil
& simmer gently until the beef is very tender - 2 & 1/2 to 3 hours.

(From The Complete Hot & Spicy Cook Book edited by Emma Callery, Quintet
Books UK)

Posted to CHILE-HEADS DIGEST by Paul Richards on Mar 31,
1998