Ingredients
- 1 pound cubed beef blade meat
- 1 large green bell pepper, seeded and roughly chopped
- 1 onion, roughly chopped
- 1 large tomato, chopped
- 1/4 cup chopped garlic
- 1-ounce whole cumin seeds
- 1/2-ounce freshly ground black pepper
- 1 quart water, plus 1-ounce
- 1/2 cup blonde roux, made from 1/2 cup flour and 1/2 cup fat
- Salt
Directions
In a large saute pan over medium heat add the cubed meat and cook until browned. Add the chopped bell pepper, onion, tomato, garlic, cumin, black pepper and 1-ounce water and stir to combine. Add 1 quart water and bring everything to a boil. Turn the heat down and add the roux. Cook the mixture until it thickens and season with salt, to taste. Transfer to a serving bowl or platter and serve.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By Carllindsay
Chicago
on November 13, 2012
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I haven't made this yet, have looked for an authentic recipe, however, when I have enjoyed it in San Antonio, most of the restaurants and taco places there add a little fresh cilantro to brighten it. Also, make it with pork, just don't forget to heat the tortillas on your griddle or stove top!
It also goes very well with huevos rancheros for breakfast.
By pilarcorpus_127...
Edinburg, 83
on April 25, 2012
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This was really tasty. I didn't have green bell pepper so I used a red one instead but it tasted wonderful. I will definitely make this again. My husband and son loved it.
By natiezuniga65
on February 26, 2012
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I loved this recipe..I used sirloin tips and browned the flour first. It give it a toasty effect, PERFECT with cheese and homemade tortillas. My husband is a very picky eater and actually said that it was very good. I found the recipe very easy to follow
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