Red chili beef stew folded right into a fresh flour torilla. An Arizona favorite.
Ingredients
- 2-3 lbs. Chuck Steak
- 1 Dozen Fresh Flour Tortillas
- 1 Medium Onion
- 2 Jalepeno Peppers
- 4 Cups Water
- 8 Dried Red Chili Pods (Medium or Hot)
- 4 Cloves Garlic clove Peeled
- 1 Tablespoon Hot Smoked Paprika
- 1 Tablespoon Cumin
- 1 Tablespoon Mexican Oregano
- 1 Teaspoon Cimmamon
- Canola Oil
- Pepper and salt to taste
Method
pBoil water inside a 4 quart sauce pan. Take away the seeds and also the comes from the red chili pods. Once the water originates to some boil, remove from heat, add some red chili pods and canopy for half an hour. Cut Chuck Steak into 1/2 cubes. Take away the seeds and veins in the jalepenos. Finely dice the onion and jalepenos. Coat the foot of a sizable stock pot with oil and add meat, onion and jalepenos. Brown the meat over medium heat. Pour the chili pods and water right into a blender. Add carlic, paprika, cumin, oregano and cinnamon and blend on high for five-ten minutes, or until no large particles are detectable. Pour chili mixture within the browned meat and produce to some boil on high temperature. Once mixture originates to some boil, reduce heat to low and simmer for 4-6 hrs or until meat is tender. If preferred, give a couple of fresh jalepenos on the top from the chili because it stews. Add pepper and salt to taste. Heat tortillas over medium heat on the large griddle. Spoon preferred quantity of chili to the tortilla and roll. Enjoy./p
