Recipe - Chile Vinegar Marinated Skirt Steak With Onion Cilantro Reli

4 cup Beef broth
One half cup Chile leaves; chiffonaded
Parsley; several fresh
sprigs, chopped, optional
One half cup Cooked rice
4 Green onions; chopped

[Green onions = spring onions, scallions, sometimes called "shallots" in
Louisiana.]

Bring beef broth to a boil. Add chopped chile leaf and parsley stems.
Simmer 10 minutes. Add chile leaves and parsley; simmer 35 minutes. Add
cooked rice and chopped white parts of the onions. Simmer one minute. Serve
and sprinkle the bowls with the chopped green part of the onions.

I recommend against adding other vegetables, herbs or spices or the
delicate flavour of the chile leaves will be overpowered.

Jim Weller
Posted to CHILEHEADS DIGEST by Jim.Weller@salata.com (Jim Weller) on 98