Recipe - Carne De Res Con Nopalitos

3 pound Beef; cut in 2inch, (5cm)
cubes
4 tablespoon 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 tablespoon Tomato puree; (paste)
1 cup 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 & One half to 3 hours.

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

Posted to CHILEHEADS DIGEST by Paul Richards paular@zoo.co.uk on Mar 31,
1998