A Texas tail-gating favorite, here it comes!
2 lbs. chuck roast, cubed, or beef stew meat
1 onion, chopped
2 Poblano peppers, sliced
3 cloves garlic
1/2 c. flour
1 can diced tomatoes
1-2 c. beef broth
1 tsp. cumin
1 tsp. chili powder
1/2 tsp. coriander
Brown meat in heavy stock pot until almost all liquid has boiled out--about 20 minutes. Add onions, garlic, and peppers and cook until softened. Stir in flour until evenly coated and quickly add can tomatoes, broth, and seasonings. Should be kind of soupy. Turn heat to low and simmer for another half hour or as long as you can wait so meat will be tender. Serve with flour tortillas.
No comments:
Post a Comment