Ingredients
2 lb boneless beef country style ribs
1 small onion diced
3/4 bell pepper finely diced
1/2 jalapeño seeded and finely diced
1 can diced fire roasted tomatoes
1 cup beef broth
1 tsp each of salt and pepper
1 tsp ground cumin
2 tbs chopped cilantro
1/3 cup flour
3 tbs lard
Directions
Chop thawed meat into one inch chunks. Place in large bowl. Sprinkle with salt pepper and cumin and stir. To evenly distribute add half of spice, stir well, add other half, stir again. Add flour a little at a time and stir after each addition until all meat is lightly coated in flour.
Add 1 tbs of lard to iron skillet and heat of medium high heat until lard is melted. Add 1/3 of meat and separate any pieces that are stuck together. Sauté about 3 mins per batch until outside is lightly browned but will still be raw in the middle. Add cooked meat to crock pot. Continue until all meat is cooked adding another tbs of lard before each addition of meat.
Dice onion, bell pepper and jalapeño and add to crock pot. Add can of tomatoes and broth. Stir well. Cook on low 6-8 hours.
When it's done if the broth is too thin... Heat 3 tbs lard or oil in a small skillet. Whisk in 3 tbs of flour. Cook over medium heat about 3 minutes. Pour roux into crock pot and whisk well.
Serve with tortillas, grated cheddar, and sliced avocados.
After
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